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Shredded, Dried and Salted Kelp Stems
Shredded, Dried and Salted Kelp Stems is a traditional Koream recipe for a classic method of storing kelp stems by shredding, drying and storing in salt. The full recipe is presented here and I hope you enjoy this classic Korean version of: Shredded, Dried and Salted Kelp Stems.
prep time
5 minutes
cook time
5 minutes
Total Time:
10 minutes
Makes:
4 batches
Rating: 
Tags : Vegetarian RecipesKorea Recipes
This is an excellent way of using up the stems of kelp that you might normally throw away (you could pickle them). I would suggest using
Laminaria digitata (Oarweed) or
Saccharina latissima (Sugar Kelp) or
Alaria esculenta (Dabberlocks/Atlantic Wakame))
Ingredients:
2kg foraged kelp stems
300g sea salt
Method:
Wash the kelp stems in three changes of water. Cut into 3cm lengths, split to open then shred finely.
Bring a pan of unsalted water to a boil, add the shredded kelp stems and blanch for 20 seconds. Drain in a colander and refresh with cold water. Set aside to drain.
Once drained, arrange in a single layer on baking trays, set in the sun for 3-5 days until completely dried.
Sprinkle over the salt then pack in a storage jar, adding in any free salt with the dried seaweed. This will keep for several months.
