Click here for the Scholar chat schedule.
Email us your question and we'll try to respond within 24 hours.
Type in your email address here:
Select a topic:
Type in your question here:
The Scholar is ready to answer your question. Click the button below to chat now.
A Scholar is currently unavailable at this time, so please check back again. In the meantime you can click here to email Moses your question or search our archives for related topics.
PRINT EMAIL COMMENT
In order for meat or poultry to be kosher it must be salted (or roasted) to remove all its blood. Thick salt is used in this process, for thin salt would dissolve before it could remove the blood.
Therefore, thick salt is called Kosher(ing) Salt.
ADD A COMMENT
Mitzvot » KosherMitzvot » Kosher » Miscellaneous
