Salt by any other name still contains 97.5 per cent sodium chloride, according to Food Network. Kosher salt's name come from the process to pull blood from meats by sprinkling coarse, flaky salt over it, known as koshering, according to Chow. Kosher salt can come from mined salt or from sea salt, as long as the grains have the coarse texture of Kosher salt. Sea salts can be expensive, and Kosher salt makes a ready alternative. Due to the size of the grains of Kosher salt, and differences between Kosher salt brands, Chow notes that it weighs up to 26 per cent less than other salts, and a direct substitution of sea salt to Kosher might not work, especially in baked goods.
Pour 1 level tsp sea salt onto a kitchen scale to determine its weight.
Remove the sea salt from the scale and add Kosher salt until the weight of Kosher salt matched that for 1 tsp sea salt.
Transfer the Kosher salt from the scale to a measuring spoon to find the volume.
Multiply the volume for the 1 tsp sea salt equivalent by the number of teaspoons of sea salt required in the recipe. For instance, if your brand of Kosher salt required 1 ½ tsp to equal 1 tsp sea salt and your recipe calls for 3 tsp sea salt, multiply 1 ½ tsp. Kosher salt time three to find: 1 ½ x 3 = 4 ½ tsp. Kosher salt to equal 3 tsp sea salt.
Add the Kosher salt to your recipe when it requires the addition of sea salt. Optionally, replace each 1 tsp of sea salt with a rounded 1 tsp measure of Kosher salt.