Recipes
Kelp, a type of seaweed, is not only delicious but also highly nutritious. It is easy to prepare and can have along shelf life when processed correctly.
Health Benefits
Because kelp needs nutrient-dense water to survive, based on the transitive, if you eat or apply a nutrient-dense substance, those nutrients become your nutrients.1
In East Asia, markets offer both fresh and dried kelp, while in places like
Ireland, only dried
kelp
is
typically available in Asian markets. The distinction between these two types
of products lies
in
the
preparation: dried kelp requires soaking before cooking, whereas fresh kelp
can be cooked
without
this
initial
step.
Instructions for dried kelp :
Step 1: Wash the dried kelp and place it in a large bowl. Use enough water to completely submerge the kelp. Allow it to soak for about 30-60 minutes. The kelp will expand and become more pliable.
Step 2: After rehydration, drain the water and inspect the kelp for any tough or undesirable parts. Trim off any tough stems or edges.
Step 3: Add the rehydrated and trimmed kelp to the boiling water. Boil for about 5-10 minutes. Cooking time may vary based on the type and thickness of the kelp. Taste it occasionally to check for your desired level of tenderness. It should be tender but still have a slight bite.
Step 4: Introduce salt, olive oil, and any additional ingredients of your choice, such as vinegar, soy sauce, pepper powder, or coriander (herb). Kelp pairs excellently with a wide array of foods, from garlic and carrots to various meats.
