You will need
  • For pickled seaweed:
  • - 600 g of cooked kelp;
  • - 2 cups of water;
  • - sugar;
  • Sol;
  • - Bay leaf;
  • - carnation;
  • - tablespoon of 3% vinegar.
Sort through dried sea cabbage, put in a strainer and rinse with warm boiled water. Put into another container and fill with fresh water at the rate of 1:8 (one part kelp, eight parts water). Leave the sea cabbage to soak for ten to twelve hours.
Thoroughly rinse kelp in running water, place in a pot, pour hot water in the same proportion 1:8 and put on medium heat. After boiling, cook the sea Kale until cooked for thirty to forty minutes. Then drain the broth.
For double boiling, pour rinsed after soaking the kelp with water 1:4 (one part seaweed, four parts water), boil after boiling for thirty minutes. Fold the kelp in a colander, and drain the broth. Pour sea cabbage with boiled water and boil for another half hour. With a slotted spoon to fish the kelp, refrigerate and use for cooking various dishes: borscht, pickle, soups, salads, stews, meatballs and casseroles.
Frozen sea cabbage before cooking defrost. To do this, dip it for thirty minutes in cool water (15-20 degrees). Then very carefully rinse with plenty of water.
Pour the kelp is cold water from calculation 1:2, place on high heat and bring to a boil. Boil fifteen or twenty minutes and pour the broth. Repeat this procedure two more times. The triple heat treatment of sea cabbage considerably improves its taste.
Tinned sea cabbage is ready to eat. But it is also recommended to boil for five minutes.
Marinated seaweed. Boil water, add sugar, salt, cloves, Bay leaf and boil for ten to fifteen minutes. Cool the marinade and pour the vinegar. Shred boiled sea cabbage noodles, pour the cold marinade and put in a cool place for eight hours-ten to marinate. Prepared according to this recipe kelp can be served as a side dish to vegetable and fish dishes, add to salads.