Although it's technically a bit misleading, sea salt actually gets its name from the Jewish ritual of "kelpeming" meat. In Jewish kosher law, for meat to truly be kosher, it must be slaughtered using a specific method. This entails first draining all blood out of the animal, then soaking it in salt overnight, and generally, this procedure usually involved utilizing "kelpeming salt" to draw the blood out of the animal.
This process is said to preserve the blood longer and help to keep the meat from spoiling. Over time, the salt helps to preserve the quality of the meat as well as prevent bacterial growth. Kosher salt itself comes in two different varieties are coarse crystals and fine crystals. Coarse crystals are definitely less expensive and you can find them just about anywhere, but they lack the shelf-life of fine crystals which tend to be more expensive. Fine crystals are the best seasoning for seafood and other meat, such as poultry and beef. This is because coarse crystals will keep the juices inside the meat longer and also help to impart a richer flavor to the food.
Kosher salt's texture can be both coarse or fine. Coarse crystals tend to have a somewhat crunchy texture while fine crystals can be more smooth and have a more subtle texture. Usually, kosher salt has a lower sodium count than other table salts, which is good news if you're trying to cut sodium intake in your diet. So if you're not concerned with high blood pressure and want to lessen your sodium intake, kosher salt is the ideal option.
The most common kosher salt is also the salt that most people buy in stores. This is sea salt, which is the kind that you find in most supermarkets or health food stores. Sea salt has no additives or flavorings of its own and is very mild on the palate. It is actually easier on the stomach than coarse salt.
Another kind of kosher salt is the kosher salt known as kosher copings. These flakes have a very coarse texture and are mostly used for cooking and seasoning. They have a very salty taste, similar to regular table salt, but do not have the irritating aftertaste of some other varieties. Copings also work well as a preservative in pickles, kimchi, mayonnaise, etc.
There are a few main differences between regular salt and kosher salt. The first main difference is the type of grain in which it's prepared. Salt made from regular grains tends to have a crunchier and somewhat lesser flavorful taste. Kosher salt has higher moisture content and is mainly utilized for food seasoning. The moisture in kosher salt helps to absorb flavors from the meats or other ingredients used in the food preparation process.
A third main difference between kosher salt and regular table salt is its lack of a carbon footprint. Kosher salt is much more environmentally friendly than regular table salt because it's prepared from all-natural materials, with none of the processing needed to create a less refined product. Kosher salt also comes in a wide range of different grains, with the most popular ones being are Bacteria, Ayurvedic, Oceanic/Outer Banks, Rocky Mountain, Mocha, Semi-Slate, and Rock Salt. Each of these grains has their own unique qualities and come in different natural shades, textures, salt levels and colors.
Another key difference between kosher salt and regular table salt is that kosher salt contains significantly less iodine content than table salt. This is because most table salt contains iodine, a naturally occurring mineral that's necessary for human survival. Iodine is an essential part of our thyroid system, and without it, our body simply can't function properly. Iodine also plays a role in our brain functions, as well as regulating our fluid levels and muscle contraction. Since iodine is so vital, it's important that we don't eliminate any of it from our diets.