Kosher salt is no more or less kosher than ordinary salt, you dummy. It's only called kosher because it's traditionally used to draw blood from the flesh of a cow or similar beast after it's slaughtered.
You didn't read the very next part, idiot. It goes on to say:
"Another method of production requires the use of
microorganisms that are capable of producing MSG.
Bacteria such as
Micrococcus glutamicus have the ability to convert some carbohydrates into amino acids. Glutamic acid is one of these amino acids, and it can be isolated, then converted to MSG by partial
neutralization."
So it's 100% possible to create MSG naturally. It's just faster and easier to make it synthetically, but the resulting MSG is exactly the same.
Glutamic acid is a naturally occurring amino acid (you know, like in Bragg's "liquid aminos" with which I'm sure you're familiar, which coincidentally is
exactly the same thing as cheap non-fermented soy sauce, created by boiling soybeans in acid until they break down; it's much faster than waiting for microbes to break them down naturally). As the name would suggest, it's an acid; it's then reacted with a sodium base to form a salt; sodium hydroxide, by the way, is a natural base (alkali) also known as "lye" which can be produced by boiling ashes and which is commonly used in soapmaking.