In article > ,
> wrote:

> Cucumbers and Kelp Pickled In Soy Sauce
>
> Kelp goes well in just about any pickle recipe.
> This is a very simple one that utilizes the natural salts in kelp and
> fermented soy.
>
> Ingredients
>
> 12 in. dried kelp
> 1/4 cup soy sauce
> 1 medium cucumber
>
> Method
>
> 1. Lightly rinse kelp and cut into strips 2 in. x 1/2 in.
> 2. Wash cucumber thoroughly, cut into 1/2 in. thick rounds.
> 3. Place kelp strips in a sterilized crock or pickle jar, pour in soy sauce,
> then mix in cucumber rounds.
> 4. Cover and refrigerate at least 24 hours.
> 5. Replenish the ingredients as they are used; pickling mixture can be used
> 3-4 times.

<snipped>

Thanks for this! :-)
I've been only recently begun to explore kelp...
I made a fabulous seafood soup recently that I used
some very thinly sliced kelp from the asian market in!

It was incredibly good... and I want to experiment with it
further. There are SO many varieties of it available there!

--
K.

Sprout the Mung Bean to reply...

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