I looked up migros and coop but couldn't spot it.
Does it stand camouflaged? or known by some other name?
Where would I buy Kosher salt in german speaking swiss supermarkets(of course I could ask the reform houses, but I do't have any in the vicinity.
Sorry can't help- but I am keen to learn. I understand about Kosher meat- but what is Kosher salt???
I don't remember seeing it in the kosher shelves at Coop
However, you might find something of use here: Kosher Salt?
So I've clarified the question for you - any chance you could explain?
You mean Kochsalz ?
Hi, usually you have a small Kosher section in Globus/Manor Food although last time we found that type of food in Jelmoli Food section.
You have also Kosher supermarkets near the Wiedikon station (near the Synagoge)
Chemically it's no different to normal salt. Just very large crystals and tends to have fewer additives (iodine, anti-clumping agents for example), our american cousins think it's superior to our salt for some reason.
It is salt from seas where the pigfish does not swim.
This one https://i.ytimg.com/vi/MlstcRAiFbM/maxresdefault.jpg
Used in the US often for canning as it does not cloud the jars and regular salt does.
No idea where to buy other than a kosher shop, ask a Jewish temple where the congregation buys their stuff?
If you want it for religious reasons then you will find it in any of the Jewish sections of the city. I used to get it in Enge.
For cooking I normally just use regular table Salt, the recipes work the same & I can't taste a difference. If your recipe calls for salt measured by volume you need to use half the volume of kosher salt (regular table salt has a higher packing density because of the grain size).
At the table I use "Fleur de Sel", from the Camargue, like kosher salt it has a larger grain size and no additives. Coop and Migros both sell it IIRC.
Because Swiss soil tends to be very low in iodine in many regions, there are very very good reasons to have iodine added to table salt.
Kosher salt is the new brown sugar.
They won't understand, it is a Jersey American thing. You may get pointed to salt which is kosher or could be used for koshering meat. (Afaik, but with no guarantee, standard Swiss salt is regarded as kosher by the Basel and Zurich rabinates.) But that is not the same as kosher salt. "Kosher salt" as known in the USA is a salt with a special kind of grain size and shape. Nice little translucent flakes of NaCl. And w/o iodine and but with an anti caking agent (At least Morton Salt Kosher Salt does). Depending on its intended usage you can substitute it for or kind of salts.
If you intend it to use it for koshering meat. Use a coarse salt, or ask a Jewisch butcher ( http://www.koltuv.ch/ in Zurich, and Jüdische Genossenschafts-Metzgerei, Friedrichstrasse 26, Basel) what they use.
If you intend to sprinkle it over food you can substitute it for ex. with fleur de sel.
If you intend to rim a margarita glass you have to experiment what you like. The flakes of kosher salt are indeed really nice for that.
If you use if for brining, you have to be aware that the density of kosher salt and table salt are not the same. To get the same salinitiy you have to substitute by weight and not by volume. A proper brine recipe uses weight and not volume anyway, as the density depends on the Brand of salt as well. But looks in America scales are only used in the bathroom, the meth lab, or in the kitchens of proper chefs. For ex. 1/4 cup of Morton Salt kosher salt has a weight of ~60 gramms (my own meassurement).
If you use it for pickling you may have to look for a iodine free salt. Hard to get here, as iodine is a vital ingredient to avoid goiter and Swiss soil has a very low iodine content. Hard to find, but not impossible.
I did not find out if Morton Salt kosher salt contains any anti caking agent, but I assume it does otherwise my package would be a mess. I sent a request for more information to Morton Salt.
A Swiss source of pure foodgrade NaCl, no iodine, no anti caking (Siede-Speisesalz from esco).
http://salzdepot.ch/speisesalze/sied...ob-detail.html
Perfect for pickling (Not to be used everyday useage because of the lack of iodine). Unfortunately, it is coarse, which means it could be perfect for koshering meat, but on the otherhand it may not as easely disolve in water as kosher salt. For easier disolving bring the water to boil and then add the salt.
If you really need really pure salt:
Kosher salt has nothing to do with Judaism, its a unfortunate name. Whenever a recipe calls for kosher salt, just avoid the small, table salt and use either fleur de sel or larger sea salt grains.
Kosher salt is, to add to aSwissInTheUS's post, used in preparing kosher meat.
You can ask at the kosher butcher in Zurich " Kol Tuv ".
For gourmet salt from the dead sea try Fein & Dein .
I think you will not get from the butcher what you intend to get. "Kosher salt" as known in the USA is a salt with a special kind of grain size and shape. Nice little translucent flakes.
PS: I found a Swiss source of pure foodgrade NaCl, no iodine, no anti caking. Perfect for pickling (Not to be used everyday useage because of the lack of iodine).
http://salzdepot.ch/speisesalze/sied...ob-detail.html
here its datasheet
http://www.esco-salt.com/fileadmin/f...alz_150dpi.pdf
It is a 25kg bag, but it is a product which is alreay a billion years old, does not go bad in the next few hundered. But you may end up with one big salt lump (no anti caking) .
Incorrect, it is closely connected to Judaism -- see below.
Correct, kosher salt -- which should really be called "koshering salt" -- is used to desiccate meat according to kosher requirements. The salt draws surface blood off the meat.
Nearly all salt is kosher anyway.
True.
The ideal salt for koshering tends to be coarse. However, I find that this works with any salt ( at least, the ones in Migros shelves ). What I normally do is to wash the meat first, then submerge it in a pan with adequately salted water (room temperature), and rinse away the excess salt after a while.
As per my understanding-Kosher salt is pure salt without any additives like anti clumping and anti caking agents or supplemented with iodine and fluoride.
as mentioned in one of the posts table salt treated with these chemicals does cause clouding.
thanks for the suggestions I will substitute it with fluer de see or sea salt.
BTW, well wort going to visit the ancient salt mines in BEX, at the entrance to the Rhône Valley. The also sell pure salt without any additives.
And if you ever go to the FRench Jura, do visit the old salt evaporating pans at Lons-le-Saulnier. Very interesting.