banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Pickled Kombu with Ginger

    Share

    Pickled Kombu with Ginger

    Pickled kombu is traditionally served with fatty foods, such as fish, to help cut through the richness and refresh the palate.

    Advertisement

    Reserved 4 in (10 cm) kombu, cut into 1/2 in (1 cm) pieces (see recipe for Basic Kombu Stock)
    1/2 tsp (2 mL) whole pink peppercorns
    1 in (2.5 cm) piece fresh ginger, peeled and thinly sliced
    1 cup (250 mL) unseasoned rice vinegar
    1 Tbsp (15 mL) mirin

    Place kombu pieces, peppercorns, and ginger in small (approximately 300 mL) sterilized jar.

    In small pot, bring mirin and rice vinegar to a boil, then pour into jar, covering ingredients.
    When cool, seal tightly with a lid.

    Refrigerate for two days. Serve.

    Will keep up to two months, refrigerated.

    source: "Sea Vegetables", alive #334, August 2010

    Advertisement

    Pickled Kombu with Ginger

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.