You will need
  • For pickled sea kale:
  • - 600 g of boiled kelp;
  • - 2 cups of water;
  • - sugar;
  • - salt;
  • - bay leaf;
  • - clove;
  • - tablespoon of 3% vinegar.
Sort through the dried seaweed, put on a sieve and rinse with warm boiled water. Transfer to another container and fill with fresh water at the rate of 1: 8 (one part of kelp, eight parts of water). Leave the seaweed soaked for ten to twelve hours.
Thoroughly rinse the kelp in running water, put in a pan, pour hot water in the same aspect ratio 1: 8 and put on medium heat. After boiling, boil the seaweed until tender for thirty to forty minutes. Then drain the broth.
For double cooking, pour 1: 4 water washed after soaking kelp (1 part seaweed , four parts of water), boil after boiling for thirty minutes. Throw kelp into a colander, and drain the broth. Pour seaweed with hot boiled water and boil for another half hour. Catch kelp with a slotted spoon, refrigerate and use to prepare various dishes: borsch, pickles , soups , salads , stew, cutlets and casseroles.
Frozen sea ​​kale before cooking Say. To do this, dip it for thirty minutes in cool water (15-20 degrees). Then rinse thoroughly with plenty of water.
Fill the kelp with cold water at the rate of 1: 2, put on a strong fire and bring to a boil. Boil for about fifteen to twenty minutes and drain the broth. Repeat this procedure two more times. Three times the heat treatment of seaweed will significantly improve its taste.
Canned seaweed is ready to eat. But they also recommend boiling it for about five minutes.
Pickled seaweed. Boil water, add sugar, salt, cloves, bay leaf and cook for ten to fifteen minutes. Cool the marinade and pour in the vinegar. Chop the boiled seaweed with noodles, fill with cold marinade and put in a cool place for eight to ten hours to pickle. Kelp prepared according to this recipe can be served as a side dish for vegetable and fish dishes, added to salads.