Instruction
1
Collect fresh seaweed plan during low tide; remove it from the soil directly to the root. When the desired amount of algae is collected, remove the roots, trim off any yellow and damaged leaves. Cabbage should be without flaws.
2
Home rinse the leaves, it is convenient to do it directly in the tub. Cut into equal pieces the size of a palm.
3
Take roomy enough pan, lay in her seaweed about half. Cover with cold water, put on fire and start to cook until boiling. Once the cabbage is boiling, wait 5 minutes, drain and again pour the cabbage with cold water. Again, wait for the boil and after 5 minutes turn off the heat.
4
Seaweed after cooking rinse with cold water. Cool. Cut the cabbage in its sole discretion - looks nice cabbage, sliced into thin noodles. Then use cabbage for cooking: salads, soups, side dishes.
5
To seaweed preserved longer, do it for a marinade. To do this, take 2-3 cups of hot water, add salt, sugar, cloves and Bay leaves – all to taste. Boil this mixture for 15 minutes, drain excess liquid, cool it, add vinegar to your liking. The cabbage pour in marinade and soak it for 6-8 hours.
Note
When cooking the kitchen is usually filled with a strong smell of iodine, but it's not terrible. It is important to protecet this moment. And completely get rid of the smell will help preservation or pickling.
Useful advice
There is another way of cooking with fresh seaweed. The cabbage layers are hung or spread out in the sun and thus dry, but it is a very long process that not always ends with the desired result. The main thing in this process so that during the week the weather was Sunny.
With seaweed combined with any products, so do not be afraid to experiment.
With seaweed combined with any products, so do not be afraid to experiment.