That's persuasive-enough data to make me convinced. Thanks.

I'll still use kosher salt in my ferments because...well, just because. For one thing, the larger salt corns dissolve more slowly, and this gives me a longer period to work before chunks of chili pepper react with salt and start producing liquid. I've been surprised before by how quickly this can happen. (Slower/less-liquid-ey is easier for me to handle with my particular (cheap, Aldi special) vacuum sealer.)

But if I get to that point in the process and discover that I don't have any kosher salt today for some reason, then: I'll have no reservations about using regular iodized table salt instead.