Adam Ragusea did a video a few years ago as well, "What is kosher salt, and why do (American) chefs love it?":

* https://www.youtube.com/watch?v=yKdk1HSxSEY

See labels such as "coarse salt" or "rock salt", and in the UK Maldon sea salt flakes may be similar:

* https://www.souschef.co.uk/blogs/the-bureau-of-taste/the-ult...

* https://cooking.stackexchange.com/questions/5114/where-can-i...

In Germany, perhaps:

* https://www.bad-reichenhaller.de/en/products/alpensalz/grobe...

No mention of grinding salt. If you buy proper rock salt you will want to grind it. A pepper mill and a salt mill are all we need, even for cooking. Choose one with metal gears though. Peugeot are good.

What I learned from this article: I don't need to use iodized salt because the use of iodized salt has pretty much eradicated goiter in this country.

See also "What's the Difference Between Morton's and Diamond Crystal Kosher Salt?" (2021):

* https://food52.com/blog/16824-you-re-not-crazy-there-is-a-di...

TL; DR: the flake sizes are different, so when using volumetric measures ("quarter cup", "tablespoon") the quantities/masses will end up being different. For sprinkling by hand it doesn't make too much of a difference, since you're probably just eyeing the coverage.

Recipes tend to use DC since that's that professional chefs tended to use.

("Morton" = "Windsor" for any Canadians out there.)