Similar to Japanese kombu. Low temperature dried, enzyme active. Delicious as is soaked, simmered, sauted, roasted, pan fried and marinated. Tested for chemical, heavy metal and bacteriological pollutionContains a natural substance that enhances flavor and tenderizes. Meets all OCIA Organic Standards for sustainable harvesting and handling. Basic PrepOur wild kelp comes to you without processing or washing out any of its mineral richness. Please check for occasional tiny hidden pebbles or shells in the fronds. Some plants may be partially covered with a white powder of natural salts and sugars that precipitate from their cells during storage. Dont worry, this is normal, as are occasional spots on the fringes of more mature fronds. Keep unused kelp in this ziplock out of sunlight. Here are a few tips: Kelp expands to about 40% in liquid and will absorb up to five times its weight. Uncooked kelp is chewy until soaked or marinated. To fully tenderize, simmer 15029 minutes. Pressure cook 5 minutes, roast 3-4 minutes at 300, or pan fry 4-5 minutes until crisp.Kelp in SoupsReplace chicken or beef stock with kelp stock. Simmer 5 strip per qt. of liquid, at least 10 min. and remove if desired.Leave kelp in for richer broth, or remove, chop and reintroduce as part of soup. Reduces or eliminates the need for extra salt. Kelp in Salads Contributes broad mineral nutrition and chlorophyll green to your greens. Tenderize kelp by soaking (1 hr) marinating 1-24 hrs.) blanching, roasting or panfrying (see basic prep). Chop or crumble to bite size and toss with salad. Add dry kelp to any pickle recipe for a sea treatKelp In Beans Natural glutamates in kelp will enhance flavors and tenderize high protein foods like beans. Add 5 strip to your bean cooking ...
