Koshering salt, usually referred to as kosher salt in the US, is a variety of edible salt with a much larger grain size than some common table salt. Like common table salt, kosher salt consists mainly of the chemical compound sodium chloride.
The term "kosher salt" comes from its use in making meats kosher by removing surface blood, not from its being made in accordance with the guidelines for kosher foods as written in the Torah, as nearly all salt is kosher, including ordinary table salt.
One salt manufacturer considers the term ambiguous, and distinguishes between "kosher certified salt" and "koshering salt": "Koshering salt" has the "small, flake-like form" useful in treating meat, whereas "kosher certified salt" is salt that has been certified as such by an appropriate religious body.
Manufacturing and use
Rather than cubic crystals, kosher salt has a flat plate-like shape. Kosher salt may also have a hollow pyramidal shape. The flat form of kosher salt is usually made when cubic crystals are forced into this shape under pressure, usually between rollers. The pyramidal salt crystals are generally made by an evaporative process called the Alberger process. Kosher salt is usually manufactured with a grain size larger than table salt grains.
The traditional use of kosher salt is for removing surface blood from meat by desiccation, as part of the koshering process for meat. The meat is soaked in cool water, drained, covered with a thin layer of salt, then allowed to stand on a rack or board for an hour. The salt remains on the surface of the meat, for the most part undissolved, and absorbs fluids from the meat. The salt grains are then washed off and discarded, carrying away the fluids absorbed. Compare this process to full desiccation of meat, which yields salt-cured meat.
- "Kosher Salt Guide". SaltWorks. 2010.
- "Kosher Salt" (PDF). Salt Institute.
- Luban, Yaakov (2010). "Orthodox Union Kosher Primer". Orthodox Union.
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