KELP RECIPES RECIPES

Steps:

• Remove the stems and seeds of the green and red peppers, cut into thin filaments, soak in clean water, soak for 10 minutes, and then bend naturally. Use a garlic press to make garlic paste
• Remove the stems and seeds of the green and red peppers, cut into thin filaments, soak in clean water, soak for 10 minutes, and then bend it naturally (if the green and red peppers are thicker, you can use a knife to remove the meat slices in the peppers to an appropriate amount. Then cut the shreds, soaking makes it easier to bend). Use a garlic press to make garlic paste
• Wash the surface of kelp (you don't need to thoroughly wash the surface mucus), and cut into fine threads.
• Wash the surface of kelp (there is no need to thoroughly wash the surface mucus, a lot of nutrients will be lost if you wash it too much), and cut into thin filaments.
• Pour clean water into the pot and boil it over high heat. Add the shredded kelp, blanch for 2 minutes and immerse it in cold water. Remove and drain after cooling.
• Put shredded kelp, shredded green and red pepper, and minced garlic in a bowl, add salt, sugar, vinegar, and soy sauce and stir well.

Steps:

• Go beach combing locally (hopefully you’re in an area without lots of water pollution, as I wouldn’t use kelp from a polluted area – check with local authorities to find out, first) and find a freshly-beached bull kelp, making sure it’s firm and fresh. Get 1 or 2 glass jars with lids and make sure they’re well washed.
• Cut off the hollow portion of the kelp (discarding the bulb) and wash it well in fresh water, making sure to remove any/all sand and detritus.
• Cut it into 1/2-inch rings and rinse in fresh water again, draining it in a colander.
• Combine the brine ingredients in a saucepan and bring to a boil. Let boil for one minute, then remove from heat.
• Place the kelp rings into glass jars and add slices of onion, a minced clove of garlic, and 1 teaspoon of lemon juice per jar.
• Add the hot brine to the jar(s) then refrigerate for at least 48 hours before serving.