Although some companies are the better performers in using the best ingredients in the production of their products, most fail to meet the very high standards required for good kosher salt. Any company can claim that they manufacture high quality Kosher salt, but it takes much more than that to create the best. Manufacturers that want to get their product name out there and start producing for international markets need to adopt a few simple rules of thumb when it comes to salt and its manufacture.
First, sub for kosher salt is a huge mistake. The salt that is on the label should be kosher and certified by the state that you live in. If the salt does not say Kosher or the supplier cannot supply the correct ingredients to produce kosher salt, then you can take the initiative and contact the state department of agriculture and get all the necessary details about your salt.
Second, if the salt that you are purchasing from an overseas source is not kosher then you may have to replace it with something else. Kosher salt is considered to be non-reactive. While there are manufacturers that use additives to change the properties of the salt, nothing else is allowed. Any companies that continue to use additives in their salt needs to be removed from the kosher salt industry.
Third, when buying salt, a company has to know what is in it. They can either choose to tell you or they can just not answer the question. Knowing the kind of salt is important and any supplier that uses nitrates, antibiotics, preservatives or artificial additives in their salt will not be accredited. It is extremely important that you get your salt and its production certified so that you know exactly what you are dealing with.
The fourth rule for sub for kosher salt is using kosher salt at all times. You need to use the salt as directed, even if it is the most inexpensive type of salt that they offer.
The fifth rule for sub for kosher salt is always remember the amount of salt you use. You do not want to waste salt by misusing it. Any salt that has been soaked or treated for any reason will not pass inspection.
The sixth rule for sub for kosher salt is using iodized salt or iodized table salt. You do not want to mess around with baking soda. It is far too reactive and will not stand up to the heat of your oven.
The seventh rule for sub for kosher salt is not to over do it. Many people believe that they need to be using kosher salt for them to taste the difference. Many times the only difference they see is a very slight salty flavor.
The eighth rule for sub for kosher salt is not to use any table salt that is iodized. Table salt does not have the therapeutic benefits that iodized salt has and you will see no difference in taste. This salt should never be used on meat or poultry.
The ninth rule for sub for kosher salt is not to use salted brine. Salt brine is not kosher and will not pass inspection. A brand of salt brine is specifically made to pass certification and will not harm the meat or make the meat too salty for your liking.
The tenth rule for sub for kosher salt is not to buy your salt in bulk. Even if it is on sale, buy small enough that you can take it home. No one wants to smell the salt brine when they open the package.
The eleventh rule for sub for kosher salt is not to purchase red or white table salt. These table salts are not kosher and shouldnot be used in food preparation. Although table salt is very good for you, it is not kosher and you should avoid using it at all costs.