KELP FOOD RECIPES

Steps:

• In a large sieve, rinse the noodles under cold running water. Transfer them to a large bowl and cover with warm water. Let stand for 30 minutes. The noodles will be pliable but still have a crunchy bite. Drain well.
• In a blender or a small food processor, finely chop the ginger. Add the miso, rice vinegar, soy sauce and sesame oil and blend until combined. Add the canola oil in a steady stream if using a blender, or in smaller batches if using a food processor, until the dressing is emulsified. Add 1/4 cup of warm water and blend until combined.
• Transfer the noodles to a large serving bowl and use scissors to snip them into shorter lengths. Add the carrot, apple, pepper and cilantro. Toss with enough dressing to coat. Sprinkle with sesame seeds and serve immediately.

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.