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Pickled Kombu with Ginger

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    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.

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    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

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    Pickled Kombu with Ginger

    Directions

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