Seaweed contains a whole complex of vitamins (A, B1, B2, B12, C, D, E), microelements (iodine, phosphorus, zinc, iron) and organic substances. Today, scientists see in it not only a useful food product, but also a remedy for many ailments.
It is necessary
-
- freshly frozen seaweed (kelp) - 600 g;
- hot boiled water - 1 liter;
- sugar - 1 tsp;
- salt - 1 tbsp. l.;
- bay leaf - 1-2 pcs;
- vinegar - 2 tsp;
- pepper to taste;
- cloves to taste.
Instructions
Step 1
Prepare the seaweed for pickling by pouring it with hot water in a 1: 5 ratio and letting it defrost. Cabbage must be infused for 5-6 hours. As soon as it thaws and begins to swell, rinse it in a colander with running water.
Step 2
Place the seaweed in a pot of cold water and boil until soft. After bringing the product to a boil, stand for 20 minutes, then turn off the gas. Drain the resulting broth and fill the cabbage with warm water again, boil for 20 minutes. Repeat the procedure three times. Rinse the cabbage well in cold water, let the liquid drain. Refrigerate the kelp and chop it into long, narrow strips. In this form, seaweed can be used as a base for any salad.
Step 3
Prepare the boiled seaweed marinade. Dissolve sugar, salt in hot water, add spices: cloves, bay leaves and pepper. Put the mixture on fire and bring to a boil, simmer for 3-5 minutes. Let the mixture cool.
Step 4
Add vinegar to the chilled marinade and pour over the seaweed. Let it sit in the marinade for a while before consuming the cabbage.
