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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?

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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.

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    Yikes, no. I just did the math based on Morton's kosher and regular salts nutrition data. The mass part is correct (they are extremely close in terms of mg sodium per gram), but doubling the volume is way off. By volume, you only want about 25% more of kosher salt to be equivalent, with the caveat that how finely ground different brands of salts are could affect the volume calculation. – anjama Mar 23 at 13:16
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    Anjama — Diamond Crystal kosher salt is not the same as Morton's kosher salt. Every different salt has a different mass:volume ratio. 2:1 is a close approximation for DC:table. – myklbykl Mar 23 at 14:28
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    And that is the reason why going by weight is the only right choice when following a recipe. – bracco23 Mar 24 at 9:50
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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.

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    A potassium atom is heavier than a sodium atom, yes, but the density of NaCl (2.17g/cm3) is actually a bit higher than KCl (1.98g/cm3) since it packs more tightly in the crystal lattice. It isn't a big enough difference to really worry about in any case. – J... Mar 23 at 13:04
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    For chemically different salts like these, the main thing to take into account is the difference in taste strength (and other culinary effects)! Whether you measure by total mass or by the mass of sodium/potassium alone, a given mass of potassium salt won’t have the same effect on taste, cooking, etc as the same mass of ordinary sodium salt. – PLL Mar 23 at 17:49
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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.

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