Pickled seaweed

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make pickled seaweed? Prepare all the necessary products. For this dish you need fresh sea cabbage, that is, seaweed. We don’t have this kind of grass, so you can take dried seaweed and bring it to the state of ordinary ones. I use apple cider vinegar, but you can also use regular vinegar 6-9%.

2. STEP 2

   

   Take dried seaweed, wash it, add hot water and leave overnight. Keep in mind that the cabbage will greatly increase in volume, so take larger containers. Soaking time can vary from 8 hours to a day.

3. STEP 3

   

   How to make a marinade? Pour water into a saucepan, boil, add salt, vinegar, peppercorns, bay leaf and cloves. Depending on your preferences, you can add some other favorite seasonings, such as garlic, onion or dill.

4. STEP 4

   

   Drain the cabbage and rinse it under running water.

5. STEP 5

   

   Add the cabbage to the boiling marinade and simmer for 5-7 minutes over medium heat, uncovered.

6. STEP 6

   

   Stir the cabbage constantly. Then drain the water, place the cabbage in a colander so that the water drains a little (there is no need to completely dry the cabbage). Place the cooled seaweed in a salad bowl and you can serve it to the table.

7. STEP 7

   

   Before serving, you can make a Sakhalin salad from the prepared cabbage. To do this, add onion cut into half rings to the seaweed and season with sunflower oil. The benefits of this salad are very great. Bon appetit!

Comments on the recipe

Maria

23.08.2023

4.8

In order to maintain a healthy body, you need vitamins and minerals, which seaweed is so rich in. I decided to make pickled seaweed, the recipe attracted attention because the cooking time was only 5-7 minutes and the beneficial substances would be preserved. I soaked dried seaweed in the evening, changing the water several times to clear it of sand and mucus. It noticeably increased in volume and became quite soft. I boiled bay leaves in 500 ml of salted boiling water for flavor and wanted some spiciness - I added garlic, which very well replenishes the taste and is so necessary as a prevention of ARVI in the winter season. I used balsamic vinegar. In the finished pickled seaweed, I lacked a little sourness and sprinkled it with lemon juice. Thanks to the author! I recommend everyone to try it, I really liked it!