Pickled Kombu

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Pickled Kombu

Pickled Kombu is a traditional Japanese recipe for a classic pickled kombu (kelp) accompaniment flavoured with wasabi. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Pickled Kombu.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+12 hours maturing)

Makes:

1 jar

Rating:

Tags : Wild Food Sauce Recipes Vegetarian Recipes Spice Recipes Japan Recipes

Ingredients:

3 strips (about 8cm long) fresh kombu (kelp) (as a wild forager substitute Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp))
generous pinch of wasabi powder
9 tbsp Rice Vinegar
Sea Salt, to taste
6 tbsp Granulated Sugar

Method:

Wash the kelp thoroughly to remove any salt and grains then shred thinly crossways. Meanwhile, bring 1l of water to the boil and add 1tbsp rice vinegar. Add the kombu to this and cook for 20 minutes. Drain well (keep the liquid as it makes a very flavoursome stock).

Let the cooked kombu cool to room temperature and combine the remaining rice vinegar, the sugar and 2.5 tsp of salt with 120ml of water. Pour into a jar allow to pickle for at least 12 hours (it will keep for much longer).

This makes an ideal accompaniment for any fish dish and is typically served with sashimi. It also goes well mixed-in with about twice the amount of smoked salmon cut to approximately the same size.