I have read that the difference between sea salt and kosher salt is that sea salt is generally processed in that it has minerals added to it which were lossed during the evaporation process while kosher does not.
Somebody also told me sea salt is inefficient for brining and it contains impurities I have also read that unprocessed sea salt and kosher salt is the same thing.
I am using saxa sea salt which on the box says is 100% natural and has no ingredients added. This being the case is it the same as kosher salt or not?
Thank you for your answer. I would like to add a related question. You said sea salt does not stick very well to meat during brining. Does this point apply to dry brining only or does it apply to brining in a water solution where the salt is dissolved?