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!