Seaweed (kelp) is a very useful product. These are iodine, phosphorus, fiber, various trace elements and vitamins. It has found its application in cooking, it makes wonderful salads, soups, appetizers, stews.

In stores you can buy frozen seaweed and pickle yourself. This is the healthiest and most delicious option. The cabbage is crispy and you can add salt and vinegar to your liking. And then with such pickled seaweed you can cook different salads and snacks!

Let's prepare products according to the list. Defrost the cabbage, peel the onion.

We wash the seaweed well, put it in water and cook for 10-15 minutes.

Then rinse thoroughly under cold water. Since cabbage contains a substance that is brewed during the cooking process, and a jelly-like liquid is obtained. So we wash it off.

Add salt, vinegar, a pinch of sugar to the chilled cabbage. Lemon juice can be added now - it will be more aromatic, or you can add it already when preparing the salad - it will be delicious too!

Cut the onion into half rings and add to the cabbage.

Mix everything well and leave to marinate overnight in the refrigerator.

The pickled seaweed is ready. We put it in storage jars.

Add vegetables, herbs and prepare salads! Or you can just fill it with oil!

Laminaria, or as the people say seaweed, is useful for the human body. Due to the content of a large set of macro and microelements in it. Laminaria is rich in iodine, which is well absorbed by the human body.

I present to your attention a recipe for pickling seaweed at home. Having prepared the pickled product, it can be used for making various salads or served as a side dish.

Composition:

• Dried seaweed - 100 grams.
• Garlic - 1 clove.
• Black peppercorns - 10 pieces.
• Laurel leaf - 3 pieces.
• Iodized salt - 1 level tablespoon.
• Granulated sugar - 1 heaped tablespoon.
• Vinegar (70%) - 1/3 tablespoon.

Pickling recipe:

1. We begin the pickling process by preparing the accompanying products for the recipe.

2. We take the dried seaweed out of the vacuum bag, then put it into a deep container, see how it looks in the photo. Pour water in a volume of 2.5 liters at room temperature into a container with the contents. Mix with a spoon and set aside for 1 hour.

3. After this time, the kelp will increase in volume by 6 times due to the fact that it absorbs the liquid. Now we take a colander and dump the kelp on it.

When the liquid drains, we rinse it again in cold water for several times to get rid of impurities and sand.

4. In order to store it for a long time at room temperature and not worry that our workpiece will deteriorate, we will marinate it. We take the self-tightening caps, wash them in soapy water from the factory oil.

After we put them in a saucepan, we collect water there and set to boil. We also rinse two 700 gram jars and sterilize in a water bath over boiling lids.

5. Peel the garlic, then put it on the work surface and cut into thin rings. Pour 1 liter of filtered water into a saucepan with a thick bottom.

Put on the burner, add salt, add sugar, dried laurel leaf, peppercorns and chopped garlic. Bring the spicy water to a boil, reduce the power of the burner to medium and add the seaweed. Cook the contents in the marinade for 20 minutes, then add vinegar at the end of stewing.

Now it's time for the marinade. Here are a couple of simple options:

1. Pour 0.5 liters of water into a container. Then add 50 grams of sugar, the same amount of salt and vinegar. Sprinkle in a pinch of coriander seeds. Toss in the bay leaf and a few black peppercorns. After boiling, cook for 2-3 minutes. Taste it, maybe you need to add something. Refrigerate to room temperature. Now pour the marinade over the seaweed and leave for at least 6 hours. Drain and serve.
2. Boil 1 liter of water. Then add 1 tablespoon of salt, the same amount of vinegar, 0.5 tablespoon of sugar, 1-2 bay leaves, a few cloves and 0.5 teaspoon of allspice. Mix all this and wait until it cools completely. Pour the marinade over the seaweed. Wait 6-8 hours. Then drain all the liquid. The dish is ready.

The amount of salt and sugar in the marinade can be adjusted as desired, because everyone has their own taste preferences. You can use any vinegar or replace it with lemon juice. Store pickled seaweed in the refrigerator under a tightly closed lid. Chopped onions, raw finely chopped carrots can be added to ready-made kelp. Also, do not forget to water the pickled seaweed with vegetable oil.

Greetings, my dear readers. Tell me, do you like seaweed? If yes, then the topic of today's article will be very close to you. I will share with you proven recipes for how pickled seaweed is cooked at home. Believe me, a self-made snack turns out to be much tastier than a store one. And the benefits are much greater.

If we take the calorie content of the canned version of kelp, then there are only 122 kcal per 100 grams of product. It contains 1 g of protein, 10 g of fat and 7 g of carbohydrates. This product contains a fair amount of iodine. And it is needed for the full functioning of the thyroid gland, especially in our climate. There is also a large number of and. Of the minerals, there is a high content of potassium, iron and magnesium.

Thanks to this composition, this product is very useful. It is even recommended to be eaten for weight loss. It is only better to eat in small quantities so that the liquid due to salt does not linger in the body. However, pickled kelp is not acceptable for everyone. Its consumption should be abandoned for nephritis, nephrosis, hypersensitivity to iodine, and liver pathologies.

How to prepare kelp for pickling

You can buy seaweed dried or frozen. To make the appetizer tasty, the kelp must be properly prepared. If you purchased a dried product, wash the cabbage several times. Then fill the kelp with cool water. The recommended ratio is 1:30. Let's say you have 50 g of dry product, then pour 1.5 liters of water. And leave it on for 10-12 hours.

Frozen kelp should be thawed at a temperature not exceeding 20 degrees for half an hour. After that, it needs to be sorted out, if necessary, cut large pieces into smaller pieces. And then this product must be washed from the sand several times with cold water.

How to pickle seaweed for the winter

To prepare this dish, you will need:

• 500 g frozen kelp;
• 2 medium onions (or use one large head);
• 2 pcs. lavrushka;
• 2 tbsp. tablespoons of sugar;
• a couple of pieces carnations;
• 600 ml of water;
• ½ teaspoon of coriander seeds;
• 3-4 pcs. black peppercorns;
• 1 carrot;
• 2 cloves of garlic;
• 2 tbsp. tablespoons of vinegar 9% table or 3 tbsp. tablespoons of 6% apple;
• 1 tbsp. spoon with a slide of salt.

Dip the prepared kelp in boiling water and boil over low heat for 5 minutes. Then rinse it with cool water. Submerge it again in clean boiling water. Cook for up to 10 minutes this time. Check the condition of the seaweed. It should not be hard, but the consistency of the sauerkraut is also unacceptable. When you are sure the kelp is ready, put it in a colander and let it cool.

Meanwhile, add sugar, lavrushka and salt to a pot of water. For piquancy, add pepper, coriander and cloves. Bring this composition to a boil. Then we reduce the heat and cook for another 5 minutes. Then we remove the brine from the stove - let it cool.

We peel the carrots and rub the root vegetable on a fine grater. Cut the onion peeled from the husk into half rings. We transfer seaweed, onions and carrots to the jar. We clean the garlic cloves, cut them into thin slices and add the garlic to the jar.

Remove the lavrushka from the cooled marinade and add vinegar here. Pour the brine into a jar, cover with a lid and send to the refrigerator. In a day, the appetizer is ready. The salad prepared according to this recipe can be stored for a long time under a nylon lid in the refrigerator.

And here is a video recipe for pickled cabbage with oil and vinegar. And here they are prepared from the dried version. After a day of pickling, the dish can already be tasted.

Cooking a quick salad with butter and soy sauce

This dish will be appreciated even by those who hate seaweed. Believe me, you will not buy such a dish in any supermarket.

To prepare it you will need:

• 50 g dry kelp;
• 1 tbsp. a spoonful of soy sauce;
• juice from half a lemon;
• 1 tbsp. a spoonful of sesame or flaxseed oil;
• 1 tbsp. spoon of seasoning for Korean carrots.

Preparing this appetizer is incredibly simple. Mix oil, sauce, juice and spices. Pour prepared seaweed with this fragrant mass. Mix everything thoroughly.

Then we shift everything into a saucepan or jar, cover the container with a lid. We send the salad to the refrigerator for an hour. During this time, the kelp is saturated with spices and marinated well. And then you can serve yummy to the table.

Sea and sauerkraut salad

You can make a delicious dish from hand-made pickled kelp. It is easy and simple to prepare. All you need is:

• 100 g of pickled seaweed;
• 100 g sauerkraut;
• half of a onion;
• a couple of pinches of sugar;
• 1 tbsp. a spoonful of cranberries or red currants (both fresh and frozen will do);
• some vegetable oil for dressing.

Cut the kelp into shorter pieces and combine with the sauerkraut. If you have sweet onions, cut them into rings. But I advise you to pickle the bitter onions before adding to the dish. To do this, you can pour it with apple cider vinegar. Add a little salt and sugar here and let stand for 40-60 minutes. Add the onion to the cabbage, enrich the composition with sugar, berries and a little oil.

Gently mix everything and let the salad brew for about 5-10 minutes. And then we serve this yummy on the table. Enjoy your meal.

Friends, how are you pickling kelp? If you have your own signature recipes, be sure to share them. And there are so many surprises ahead for you. I tell you: see you soon!

Pickled seaweed can be served as a savory snack or used in a variety of salads. This product is not only distinguished by a peculiar pleasant taste, but is considered a storehouse of vitamins, organic substances and minerals.

How to pickle seaweed

Seaweed marinade recipe

To marinate 500 g of frozen seaweed, you will need: - 1 liter of boiled water; - 1 tbsp. a spoonful of salt; - 2 pcs. bay leaf; - 1 teaspoon of sugar; - 2 teaspoons of vinegar (6%); - ½ teaspoon allspice; - 3-5 pcs. carnations.

Before marinating, it is important to properly prepare the seaweed. Thaw it at room temperature. As soon as the cabbage thaws, cover it with hot water and leave for 2 hours. Then discard in a colander and rinse several times to remove any grit and debris. Transfer to a saucepan, cover with cold water, bring to a boil, reduce heat and simmer for 20 minutes. Then discard in a colander. Cover with water again and boil for 20 minutes. After the allotted time, drain the water and rinse the cabbage. Let the water drain and cool the cabbage. Cut into long, narrow strips.

Seaweed contains a large amount of B vitamins, vitamins A, C and PP. It also contains a high content of calcium, magnesium, potassium, sodium, phosphorus, sulfur and iron.

Prepare the marinade. Heat a liter of water and dissolve salt and sugar in it. Then add all the spices. Bring to a boil, boil for 5 minutes and cool naturally. Add vinegar to the solution, mix. Dip the seaweed in the marinade and let it brew for a few 6-8 hours. Drain the liquid and put the pickled cabbage in the refrigerator.

To make the cabbage more spicy, you can replace cloves and allspice in this recipe by 1 tbsp. a spoonful of Dijon mustard

Pickled seaweed salad

Ingredients: - 300 g of seaweed; - 250 g of lightly salted salmon; - 3 eggs; - head of onion; - olive oil; - 1 teaspoon of lemon juice; - salt to taste.