How to cook sea cabbage (kelp) dry and frozen?

In this article, you will learn how to prepare sea kale. Sea kale is a product derived from seaweed, which is called laminaria. It belongs to the class of brown seaweed, which inhabits almost all the seas and oceans of our planet. Seaweed is considered the leader among all other foods that contain iodine.

Some people do not like sea kale because of their taste and consistency, and in vain. With its regular use, even in small quantities, it is able to replace many bioactive additives. It all depends on how to make dry sea kale.

Being so useful, it is rich in almost all mineral substances and vitamins, which are so necessary for any person. Laminaria contains: water - 88%, proteins - 0.9%, fats - 0.2%, and also it is rich in various forms of carbohydrates and food organic acids, minerals represented by easily digestible compounds and vitamins B 1, B 2, B 12, C, as well as carotene (provitamin A), folic acid, iron, magnesium and many others.

Firms-producers know how to make sea kale, so they apply drying, pickling, pressing, and freezing methods to consumers. The assortment of kelp on the shelves of shops and markets is very diverse.

And what if you bought frozen or dried sea kale? Of course, you can use it instead of chips to beer. You can chop it, add instead of seasoning to rice or potatoes. But, in addition, knowing some of the nuances of its proper processing, you can prepare it as a full meal.

How to prepare sea kale (dry)

In order to rule out the question of what to do with dry laminaria, it is necessary to know and observe such a technological scheme:

1. Pour water (cold) and soak for ten to twelve hours. During this time the cabbage should swell. You can determine this by eye.
2. Then it must be thoroughly rinsed to completely eliminate the possible presence of sand.
3. In the boiling water in a saucepan, put the cabbage and cook it at low temperature on low heat (minimum twenty, maximum thirty minutes).
4. After the seaweed was cooked, it needs to be rinsed once more.

Now we know how to make dry sea kale.

Useful advice: in order to be fully confident that the cabbage is ready, you need to take one of its cooled strip and press the tip with your fingers. If it is easily deformed, then you have correctly prepared it. But if the squeezed edge spreads over your fingers, then you digested it. In this case, all of its usefulness is lost.

How to cook sea cabbage (frozen)

1. Cabbage must be thawed. Typically, this procedure takes about thirty minutes. The required defrosting temperature should be between 15 and 20 degrees Celsius.
2. After the cabbage is thawed, it must be rinsed. This should take a fairly large amount of water (cold).
3. Then it must be boiled at a sufficiently high temperature, but it is necessary to do this as follows. Filled with cold water (proportion one to two), put the cabbage on fire. With intense heat, it is brought to a boil and cooked from ten to twenty minutes.
4. After this, drain the water and repeat the procedure described in the third paragraph. You must do this three times. With this three-fold treatment, we achieve an improved taste and smell of our cabbage.

Now you know how to prepare frozen sea kale, as well as dry. This process does not take much time, and as a result on your table there will be a very useful dish, which you can add to any meal (including a festive dinner or dinner).

Bon Appetit!