Katra wrote:
> > <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!

There are hundreds of varieties of seaweed in the great oceanic garden.
The long tubes of bull kelp take well to pickling, though what I've
had is a more conventional salt and vinegar pickling than this soy
sauce recipe. The native peoples of the Pacific Northwest use several
other varieties of kelp in other ways, too. Japanese use different
varieties for sushi and for soup and for seasonings--you could probably
spend a long time learning about all the possibilities. -aem