Healthily and quickly pickle seaweed at home - the best step-by-step cooking recipes. Pickled seaweed: how to cook it yourself so that it’s free of chemicals and excess fat and tastes good

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 on how to prepare pickled seaweed at home. Believe me, a homemade snack turns out much tastier than a store-bought one. And there are many more benefits.

If we take the calorie content of the canned version of kelp, then per 100 grams of product there are only 122 kcal. 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 amount of B vitamins and ascorbic acid. Minerals are high in potassium, iron and magnesium.

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

How to prepare kelp for pickling

You can buy seaweed dried or frozen. To make the snack tasty, the kelp needs to be properly prepared. If you purchased a dried product, rinse 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 add 1.5 liters of water. And leave for 10-12 hours.

Frozen kelp should be defrosted at a temperature no higher than 20 degrees for half an hour. After this, you need to sort it out, if necessary, cut large pieces into smaller pieces. And then this product needs to be rinsed from 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 take one large head);
2 pcs. bay leaves;
2 tbsp. spoons of sugar;
a couple of pieces carnations;
600 ml water;
½ teaspoon coriander grains;
3-4 pcs. black peppercorns;
1 carrot;
2 cloves of garlic;
2 tbsp. spoons of 9% table vinegar or 3 tbsp. spoons of 6% apple;
1 tbsp. spoon with a heap of salt.

Place the prepared kelp in boiling water and simmer over low heat for 5 minutes. Afterwards, rinse it with cool water. And immerse again in clean boiling water. This time cook for up to 10 minutes. Check the condition of the seaweed. It should not be hard, but the consistency of the dough is also unacceptable. When you are sure that the kelp is ready, drain it in a colander and let it cool.

Meanwhile, add sugar, bay leaves and salt to a saucepan with water. For piquancy, add pepper, coriander and cloves. Bring this mixture to a boil. Then reduce the heat and cook for another 5 minutes. Then remove the brine from the stove and let it cool.

Peel the carrots and grate the root vegetable on a fine grater. Cut the peeled onion into half rings. Place seaweed, onions and carrots into a jar. Peel the garlic cloves, cut them into thin slices and add the garlic to the jar.

Remove the bay leaves from the cooled marinade and add vinegar. Pour the brine into a jar, cover with a lid and place in the refrigerator. A day later the snack is ready. The salad prepared according to this recipe can be stored for a long time under a nylon lid in the refrigerator.

Here is a video recipe for pickled cabbage with oil and vinegar. Moreover, here they prepare it from the dried version. After a day of marinating, the dish can already be tasted.

Making a quick salad with butter and soy sauce

Even those who hate seaweed will appreciate this dish. Believe me, you will not buy such food in any supermarket.

To prepare it you will need:

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

This appetizer is incredibly easy to prepare. Mix oil, sauce, juice and seasonings. Pour this aromatic mixture over the prepared seaweed. Mix everything thoroughly.

Then we transfer everything into a saucepan or jar and cover the container with a lid. Place the salad in the refrigerator for an hour. During this time, the kelp will be saturated with spices and marinated well. And then you can serve the delicious food to the table.

Seaweed and sauerkraut salad

You can make a delicious dish from homemade pickled kelp. It is prepared easily and simply. All you need is:

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

Cut the kelp into shorter pieces and combine it with the sauerkraut. If you have sweet onions, cut them into rings. But I recommend marinating the bitter onions before adding them 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 small amount of butter.

Mix everything carefully and let the salad brew for about 5-10 minutes. And then we serve this delicacy on the table. Bon appetit.

Friends, how do you marinate kelp? If you have your own signature recipes, be sure to share them. And be sure to subscribe to updates - there are still so many surprises ahead. I tell you: see you soon!

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

In stores you can buy fresh frozen seaweed and marinate it yourself. This is the healthiest and most delicious option. The cabbage turns out crispy, you can add salt and vinegar to your taste. And then with such pickled seaweed you can prepare various salads and snacks!

Let's prepare the products according to the list. Thaw the cabbage and peel the onion.

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, and a pinch of sugar to the cooled cabbage. You can add lemon juice now - it will be more aromatic, or you can add it already when preparing the salad - it will also be delicious!

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

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

Pickled seaweed is ready. Place in jars for storage.

Add vegetables, herbs and prepare salads! Or you can just add oil!

Unlike regular white cabbage, sea cabbage never needs to be put under pressure to marinate.

Fresh kelp should be washed until the mucus completely disappears. and only then start marinating.

Frozen must be defrosted first on the refrigerator shelf, and then thoroughly rinsed to remove mucus.

Benefits and harms

This product is low-calorie, so it is recommended for use by those who are on a weight loss diet. 100 g of marinated kelp, depending on the method of preparation, contains a maximum of 122 kcal, 10 g fat, 1 g protein and 7 g carbohydrates.

Benefit

This is a product with a high content of iodine, it is often prescribed for a lack of this substance in the body. Sea kale also contains a lot of calcium, magnesium, iron, sodium, phosphorus, bromine, vitamins A, B9, C, E, D and PP.

If you often introduce kelp into your diet, you can strengthen your immune system and remove waste and toxins.. It also stimulates mental activity, has a beneficial effect on the nervous system, and removes harmful cholesterol.

Constant consumption of these algae is an excellent prevention of oncology and thyroid diseases.

Laminaria will help you lose weight and rejuvenate your body.

Harm

If you have kidney disease, you should avoid eating pickled seaweed. and serious liver pathologies, since high salt content can retain fluid in the body. It is also contraindicated in case of iodine intolerance and hyperfunction of the thyroid gland.

Classic recipe for marinated kelp at home

Let's look at how to pickle kelp. Will need:

fresh or frozen kelp – 1 kg;
sugar – 5 tbsp. l.;
salt – 4 tbsp. l.;
bay leaf – 3 pcs.;
allspice black – 10 peas;
cloves – 5 buds;
coriander – 1 tsp;
vinegar – 1 tsp.

How to cook in a marinade at home:

If the kelp was frozen, then it must be thawed.
Thawed or fresh, rinse well to remove mucus.
It is recommended to cut large kelp into thin slices.
Place it in boiling water, and after boiling, cook for 10 minutes.
After draining the water, rinse with cold water.
Tie all the spices into a gauze bag.
Throw it into 1 liter of boiling water along with sugar and salt, cook for 10 minutes (over low heat).
Dip the kelp into the boiling marinade, after 10 minutes add vinegar.
Without removing the kelp from the marinade, cool it, leaving it at room temperature.
Pour into a jar or pan and hide in the refrigerator for 30 minutes.

Reference! The resulting seaweed is a completely independent dish, which is seasoned with sunflower or olive oil before serving. You can also add it to other dishes, salads.

We invite you to watch a video about preparing pickled seaweed:

Cooking in Korean

Fresh, frozen and even dried kelp are suitable for cooking. The taste will be sharp and piquant.

Required Products:

kelp – 300 g;
carrot – 1 pc.;
onion – 1 pc.;
sesame oil – 1 tsp;
sunflower oil – 50 ml;
soy sauce – 50 ml;
garlic – 2 cloves;
table vinegar - 1 tbsp. l.;
red and black pepper - to taste.

How to cook:

If the kelp was frozen, first defrost and rinse it.
Throw it into boiling water and then boil for 20 minutes.
Rinse with cold water and drain in a colander.
Grate the carrots using a Korean carrot grater or just a coarse grater.
Peel the onion and cut into half rings.
Fry onions and carrots in a frying pan in sunflower oil for 5 minutes.
Add boiled kelp to the pan.
Peel and crush 2 cloves of garlic into the pan with a garlic press.
Pour soy sauce, sesame oil into the pan, add peppers.
Stir, cover with a lid and turn off the heat.
Infuse in a covered frying pan with the heat off for 40 minutes.
After cooling to room temperature, place the dish in the refrigerator.

Important! Korean marinated kelp is served only cold.

We invite you to watch a video about cooking seaweed in Korean:

Diet option

This recipe is suitable for those who are on a weight loss diet or a medical diet prescribed by a doctor, since the marinade does not contain vinegar, which is harmful for diseases of the digestive system, and the amount of spices is also reduced.

Products:

frozen kelp – 1 kg;
bay leaf – 2 pcs.;
black pepper – 4 peas;
salt – 1 tbsp. l.;
sugar – 2 tsp.

How to cook:

Thaw the kelp and wash it in cold water until the mucus is completely washed off.
Place in 1 liter of boiling water, add salt, sugar, and all spices.
When the marinade boils again, throw in the seaweed, and after boiling, cook for only 5 minutes.
Cool and remove the bay leaf and pepper from the marinade.
Seal in an airtight container and place in the refrigerator.

For the winter

Need such products:

frozen or fresh kelp – 500 g;
onions - 2 medium heads or 1 large;
garlic – 2 cloves;
carrot – 1 pc.;
bay leaf – 2 pcs.;
cloves – 2 buds;
coriander – 0.5 tsp;
black pepper – 4 peas;
sugar – 2 tbsp. l.;
salt – 1 tbsp. l.;
vinegar - 2 tbsp. l. regular table or 3 tbsp. l. apple

How to cook:

Thaw frozen kelp.
Rinse under running water until mucus is completely removed.
Boil 500 ml of water, throw in the kelp and let it cook for about five minutes.
Rinse the kelp with cold water.
Boil 500 ml of new clean water and add the washed seaweed, boil for 10 minutes.
Drain the kelp in a colander and let cool.
Add all spices to the water, except garlic, as well as sugar and salt. Wait until it boils, and then cook for 5 minutes (over low heat). After this, the marinade should cool.
Grate the carrots, preferably on a fine grater.
Cut the onion into half rings.
Transfer the kelp to a jar and throw in the onions and carrots.
Peel the garlic, cut into thin slices and add to the jar, stir.
Be sure to remove the bay leaf from the cooled marinade and pour in the vinegar.
Pour the marinade into a jar with kelp, store under a nylon lid only in the refrigerator.

Seaweed is a product given to us by the sea. It is rich in a huge amount of vitamins that are so necessary for our body. But the main value of seaweed is iodine.

Many people underestimate the usefulness of seaweed, as it has a specific aroma. But there is a way that will help get rid of this smell and at the same time preserve all the beneficial properties of this product. And today we will learn how to pickle seaweed at home.

Pickled seaweed will be the perfect product for your table. Based on it, you can prepare a huge number of delicious salads that will bring only one benefit to our body.

Pickled seaweed - homemade recipe.

We will need:

400 grams frozen seaweed

5 pieces. carnation

1 teaspoon sugar

1 teaspoon salt

2 bay leaves

3 tbsp. spoons of table vinegar

pepper to taste

1 liter of water

Place the frozen cabbage in a pan of cold water, place it on the stove and cook for 20 minutes.

Then drain the water, rinse the boiled seaweed, fill it with cold water and put it on the stove again for 20 minutes.

Drain the water again, wash the cabbage again and squeeze thoroughly.

Why do you need to change the water so many times and cook seaweed for so long? Thanks to this procedure, seaweed gets rid of the unpleasant aroma and becomes soft.

Now let's prepare the marinade. Pour water into a small saucepan and add salt, sugar, pepper, cloves, bay leaf. Place the resulting mixture on the stove and bring to a boil. As soon as the marinade has cooled, add vinegar.

Mix the seaweed with onion, cut into rings, and pour the resulting marinade over it.

After 8 hours pickled seaweed will be ready. This one keeps well in the refrigerator for a week.

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

How to pickle seaweed

Recipe for seaweed marinade

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

Before you start pickling, it is important to properly prepare the seaweed. Thaw it at room temperature. Once the cabbage has thawed, pour hot water over it and leave for 2 hours. Then drain in a colander and rinse several times to remove any sand and debris. Place in a saucepan, cover with cold water, bring to a boil, reduce heat and simmer for 20 minutes. Then drain in a colander. Fill with water again and boil for 20 minutes. After the required time, drain the water and rinse the cabbage. Let the water drain and cool the cabbage. Cut into long narrow strips.

Sea kale contains a large amount of B vitamins, vitamins A, C and PP. It also contains high levels 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 and stir. Dip the seaweed into the marinade and let it brew for several 6-8 hours. Drain the liquid and put the pickled cabbage in the refrigerator.