Substitutions / table salt
What to use instead of table salt
Use kosher salt at 1.5:1. Larger crystals mean less sodium per volume — use about 1½ tsp kosher for every 1 tsp table salt, and taste as you go.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Kosher salt | 1.5:1 | Larger crystals mean less sodium per volume — use about 1½ tsp kosher for every 1 tsp table salt, and taste as you go. |
| Fine sea salt | 1:1 | Nearly identical in texture and salinity; a direct swap with no real catch. |
| Soy sauce | ½ tsp / 1 tsp | Adds umami and color, so best only in savory dishes where a little extra liquid and depth won't hurt. |
How much is a cup of table salt?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh table salt in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.