In a recipe where you’re dissolving salt in water or a similar mixture(not sprinkling it as a seasoning, etc.) is it possible to substitute, for example, 1 gram of kosher salt with 1 gram of table salt?
I understand that you can’t do this by volume, but if both salts are mostly NaCl and I’m going by mass, then they should be close to equivalent, right?
Yes. In general diamond crystal kosher salt requires about twice the amount (by volume) as table salt, but measuring by weight is best and works with any salt.
Low-sodium salts may be an exception. They replace sodium with potassium, which is heavier. But the percentage replaced is not standardized, so check the package for details.
If the exact NaCl content is important, eg low-salt lacto pickles, you might want to consider that commercial salt will typically have a dessicant of about 1% to stop it clumping, iodine fortification will affect the activity of microflora and mined rock salt will have a fair amount of content that is not NaCl. Rock, so to speak.
But for the most part, salt is interchangeable when measured by weight.
