Click on the image, above to submit to Pinterest.
Pickled Oarweed with Ginger and Chilli
Pickled Oarweed with Ginger and Chilli is a modern British recipe for a classic pickle of oarweed seaweed in a sweetened cider vinegar base with seaweed salt, ginger, garlic and chilli. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Oarweed with Ginger and Chilli.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Makes:
1 jar
Rating: 
Tags : Wild FoodSpice RecipesBritish Recipes
Oarweed is a kelp species that's sometimes referred to as 'kombu'. It's great for making pickles and ferments, because of its firm texture and thick blades. You can leave the strips of oarweed thick or finely chop them for more of a chutney-like texture, depending on how you intend to use the pickle.
Ingredients:
175g fresh (or rehydrated) oarweed
125ml cider vinegar
1.5 tsp
Seaweed Salt
35g sugar
3cm piece of fresh ginger, peeled and thinly sliced
3-5 garlic cloves, sliced
1 red chilli (or more to taste), sliced
Method:
Sterilise a jam jar then warm in a low oven.
If using dried oarweed, wash, put in large bowl then cover with water and set aside for 30 minutes. Once re-hydrated, drain and cut into thin strips (for fresh, simply wash and slice).
Combine the vinegar, salt, sugar and 250ml (1 cup) water in a small pan. Bring to a boil then take off the heat and allow to cool slightly.
In the meantime, pack the oarweed slices into your jar, layering with the ginger, chilli and sliced garlic.
Pour over the hot brine, ensuring it covers all the seaweed. Close the jar, securing the lid. You will notice that when you pour over the hot brine the seaweed will turn a vibrant green, but will fade to a darker green on storage due to the vinegar. The garlic may also turn light blue (don't worry, that's normal).
Set aside to cool then label and store in a cool, dark, place to mature for 2 weeks.
Once opened store in the refrigerator.
