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Shredded, Dried and Salted Kelp Stems

Shredded, Dried and Salted Kelp Stems is a traditional Koream recipe for a classic method of storing kelp stems by shredding, drying and storing in salt. The full recipe is presented here and I hope you enjoy this classic Korean version of: Shredded, Dried and Salted Kelp Stems.

prep time

5 minutes

cook time

5 minutes

Total Time:

10 minutes

Makes:

4 batches

Rating: 4.5 star rating

Tags : Vegetarian RecipesKorea Recipes

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This is an excellent way of using up the stems of kelp that you might normally throw away (you could pickle them). I would suggest using Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp) or Alaria esculenta (Dabberlocks/Atlantic Wakame))

Ingredients:

2kg foraged kelp stems
300g sea salt

Method:

Wash the kelp stems in three changes of water. Cut into 3cm lengths, split to open then shred finely.

Bring a pan of unsalted water to a boil, add the shredded kelp stems and blanch for 20 seconds. Drain in a colander and refresh with cold water. Set aside to drain.

Once drained, arrange in a single layer on baking trays, set in the sun for 3-5 days until completely dried.

Sprinkle over the salt then pack in a storage jar, adding in any free salt with the dried seaweed. This will keep for several months.