Kosher salt and table salt of similar chemical composition (i.e. not the 60% potassium "low sodium" stuff) should be interchangeable if measured by weight?
Table salt has iodine and other additives. Use kosher salt or pickling salt.
Iodine doesn't matter. You do have to account for the difference in weight/volume vs table salt though.
I've read somewhere that the iodine can negatively affect the fermentation process, so that it's better to use iodine free sea salt. Cant remember the source, though.