Fresh seaweed or kelp was used by ancient peoples living on the shores of the Pacific and Arctic oceans for food, prevention and treatment of various diseases. Fresh seaweed is rich in iodine, amino acids and trace elements more than any other plant. This product was created by nature itself and is almost ready to eat.
Instructions
Step 1
Plan to pick fresh seaweed at low tide; remove it from the soil directly from the root. When the correct amount of algae has been collected, remove the roots, cut off the yellow and damaged leaves. Cabbage should be flawless.
Step 2
Rinse the sheets thoroughly at home, it is convenient to do this right in the bath. Cut into equal palm-sized pieces.
Step 3
Take a large enough saucepan, put about half of the seaweed in it. Pour in cold water, put on fire and cook until boiling. As soon as the cabbage boils, wait 5 minutes, drain the water and refill the cabbage with cold water. Wait for it to boil again and turn off the heat after 5 minutes.
Step 4
After cooking, rinse the seaweed with cold water. Cool it down. Cut the cabbage at your discretion - cabbage, cut in the form of thin noodles, looks beautiful. After that, use cabbage for cooking any dishes: salads, soups, side dishes.
Step 5
To help the seaweed last longer, make a marinade for it. To do this, take 2-3 glasses of hot water, add salt, sugar, cloves and bay leaves to it - everything to your taste. Boil this mixture for 15 minutes, drain off excess liquid, cool, add vinegar at your discretion. Pour the cabbage with marinade and soak for 6-8 hours.
