Coarse kosher vs. Sea Salt, did I mess up?
I'm making my first batch of preserved lemons and I think I used the wrong kind of salt.
I bought coarse kosher salt because all the pictures I saw used coarse salt, but now I'm seeing that they were using sea salt. BUT a lot of recipes also call for any old salt? But I bought the coarse kosher vs. regular kosher, idk if that makes a difference?
I really don't want to wait the three weeks and find they're inedible, you know?
Thanks for any guidance!
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3 Comments
BTW, I've been making preserved lemons for years and have not seen a recipe with sea salt.
Sounds expensive for the amount needed (usually cups and cups) when plain flaked salt (kosher salt) does the job.