Pickled Bull Kelp

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement