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Quick answer
Koshering removes blood from meat using coarse salt. 'Kosher salt' in stores refers to crystal size, not automatic religious certification.
The Jewish dietary process of removing blood from meat using coarse salt. This is how kosher salt got its name-not because the salt itself is certified kosher, but because its large crystals are ideal for the koshering process.
Koshering is the Jewish dietary process of drawing blood out of meat with coarse salt. Kosher salt earned its name because large, flat crystals cling to meat and draw moisture effectively. The salt itself is not necessarily certified kosher unless labeled.
In Practice
Butchers salt-cut beef or poultry surfaces, rest them, then rinse before further kashering steps. Home cooks buy 'kosher salt' for everyday seasoning because the grains pinch and measure easily.