Pickled seaweed: how to make at home? Video
Pickled seaweed can be served as a savory snack or used in a variety of salads. This product not only has a peculiar pleasant taste, but is considered a storehouse of vitamins, organic substances and minerals.
To marinate 500 g of frozen seaweed, you will need: – 1 liter of boiled water; – 1 tbsp. a spoonful of salt; – 2 pcs. bay leaf; – 1 teaspoon of sugar; – 2 teaspoons of vinegar (6%); – ½ teaspoon allspice; – 3-5 pcs. carnations.
Before you start pickling, it is important to properly prepare the seaweed. Thaw it at room temperature. As soon as the cabbage thaws, cover it with hot water and leave for 2 hours. Then discard in a colander and rinse several times to remove any grit and debris. Transfer to a saucepan, cover with cold water, bring to a boil, reduce heat and simmer for 20 minutes. Then discard in a colander. Cover with water again and boil for 20 minutes. After the allotted time, drain the water and rinse the cabbage. Let the water drain and cool the cabbage. Cut into long, narrow strips.
Seaweed contains a large amount of B vitamins, vitamins A, C and PP. It also contains a high content of calcium, magnesium, potassium, sodium, phosphorus, sulfur and iron.
Prepare the marinade. Heat a liter of water and dissolve salt and sugar in it. Then add all the spices. Bring to a boil, boil for 5 minutes and cool naturally. Add vinegar to the solution, mix. Dip the seaweed in the marinade and let it brew for a few 6-8 hours. Drain the liquid and put the pickled cabbage in the refrigerator.
To make the cabbage more spicy, you can replace cloves and allspice in this recipe by 1 tbsp. a spoonful of Dijon mustard
Ingredients: – 300 g of seaweed; – 250 g of lightly salted salmon; – 3 eggs; – onion head; – olive oil; – 1 teaspoon of lemon juice; – salt to taste.
Boil the eggs hard-boiled and cut into large slices. Peel the onions, cut into thin half rings and pour boiling water over for 2 minutes to get rid of the bitterness. Cut lightly salted salmon into small pieces. Combine all ingredients, season with lemon juice, vinegar and olive oil. Salt a little to taste and mix thoroughly.
Rice and seaweed garnish for fish dishes
Ingredients: – 200 g of rice; – 200 g of pickled seaweed; – sesame or olive oil.
Boil rice in salted water until tender. Rinse it off with water. Transfer to a plate, toss with the pickled seaweed and season with a little olive or sesame oil.