Last week, Liz Lui described a Korean BBQ-inspired marinade, listing a quarter of a spoon of Kosher salt as one ingredient. Kosher Salt? I have seen this mentioned a few times, so I finally made my way over to Wikipedia. Allow me to quote:
“The term "kosher salt" derives from Germany and not from its being made in accordance with the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather due to its use in making meats kosher. ” [^]
I can’t be sure, but believe Kosher Salt is what the Germans call Pökelsalz, salt for use in food preservation. The reference to the German expression of making meats kosher is an amusing linguistic round-trip though. Surely, the word Kosher originates in Yiddish, and probably once meant exactly that: in accordance to the rules detailed in the Torah. Used in colloquial German, the word now has the wider meaning of “OK,” “good,” “eatable.” A crook isn’t a kosher person either.
Kosher Salt. I learn something every day.