there is no 'fresh ground' salt you buy a box of kosher and keep it in a small bowl on the counter and that's it fuck the pink Himalayan shit too it's expensive and you're only going to notice the difference if you're doing idk some kind of crudo or something. shut the fuck up about your fancy salt you aren't using maldon to give that extra crunch on your foie gras torchon or the black salt for the bit of sulfurous stench just spend the two dollars on the 1 lb box of kosher salt and most importantly learn how to fucking use it. tired of fucking home cooks giving me some soup or putting a tiny little bit on a piece of chicken or whatever and then saying some shit like 'oh tee hee i don't like things salty' but their cupboard is full with processed stuff that is guaranteed at that 1% salinity level that food scientists have determined to be optimal for flavor enhancement.