Pickled Seaweed Recipe
Recipe for cooking natural pickled seaweed from dried, without “chemistry”, excess fat. Delicious and healthy for the whole family! The preparation itself takes a few minutes, but it takes a lot of time to soak and infuse.
Servings
5
Cook Time
30minutes
Servings
5
Cook Time
30minutes
Ingredients
Instructions
  1. Take any dried cabbage you can find in the store. I have a weight of 100 grams.
  2. Put it in a container with a lid (I have a 2-liter saucepan, pour cold water (1-1.5 liters) and leave for 8-12 hours (I soak in the morning), infuse until the evening). In the photo, the cabbage is already swollen. Take enough water when the swelling of the cabbage increases up to 5 times!
  3. After 8-10 hours of soaking (I have it since the evening), prepare the marinade: add salt, sugar, spices to boiling water. After boiling, cook for 5 minutes on low heat.
  4. The broth will darken in this way and acquire a wonderful spicy aroma.
  5. Rinse the seaweed in 5-10 waters, rinse all the sand. You can boil it (get ready – the smell will not be pleasant!), but I don’t boil it, in my opinion, it’s much tastier this way. Cabbage can be chopped smaller, I do not chop, I like to wind it on a fork, like spaghetti. Dry the cabbage, pour the cooled filtered broth with vinegar and leave to infuse for several hours (I left it overnight). In the morning, strain the broth, and the cabbage is ready to eat! You can fill it with what you like, I love it, natural. In the photo, cabbage in marinade.
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