Laminaria, or as people say seaweed, is beneficial for the human body. Due to the content of a large set of macro and microelements. 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 subsequently be used to prepare various salads or served as a side dish.

Compound:

• 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 marinating process by preparing the products accompanying 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 2.5 liters of water at room temperature into the 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 tip the kelp onto it.

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

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

Then we put them in a saucepan, fill it with water and set it to boil. We also wash two 700-gram jars and sterilize them in a water bath over boiling lids.

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

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

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

1. Pour 0.5 liters of water into the container. Then add 50 grams of sugar, the same amount of salt and vinegar. Add a pinch of coriander seeds. Throw in a bay leaf and a few black peppercorns. After boiling, cook for 2-3 minutes. Taste it, maybe you need to add something. Cool to room temperature. Now pour the marinade over the seaweed and leave for at least 6 hours. Drain the liquid 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 it all and wait until it cools completely. Pour the marinade over the seaweed. Wait 6-8 hours. After this, 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 with the lid tightly closed. You can add chopped onions and raw finely chopped carrots to the already prepared kelp. Also, do not forget to baste the pickled seaweed with vegetable oil.

Sea ginseng, kelp, sea kale - all these are names of the same plant that lives under salty sea water. Algae is consumed both as an independent dish and as part of various salads and even hot dishes. In addition, kelp, rich in vitamins and minerals, is used in the production of decorative and skincare cosmetics, pharmacology and folk medicine. The most widespread on the shelves of grocery stores is pickled seaweed, which appeals to the taste of the residents of our country because of its sourish-sweet taste.

Description and composition

If the cabbage is pickled without adding fatty sauces, it can be considered a dietary dish. The calorie content of 100 grams of such a product will be only 22–25 kcal, depending on the composition of the marinade. Its nutritional value: 1 g of protein, 2 g of fat and only 3 g of carbohydrates for the same volume of product. At the same time, the main value of the sea delicacy is not in its low calorie content, but in its high content of vitamins and minerals. The chemical composition of this plant includes:

• B vitamins, vitamins A, C, 33 and E;
• folic and pantothenic acids;
• macro- and microelements such as bromine, calcium, magnesium, potassium, iron and others.

However, sea kale is most valued for containing a large amount of iodine, which is so necessary for any city dweller. If there is a shortage of this element, the functioning of the thyroid gland may be disrupted. It is enough to eat only 250 grams of pickled delicacy for the body to replenish lost reserves.

Benefits and harms

In addition to the obvious benefits of iodine, which is part of sea ginseng, it also has other beneficial and even healing properties.

• Reduces the risk of blood clots and has a beneficial effect on the entire cardiovascular system. Indicated for use after a stroke and for chronic hypertension.
• Reduces the risk of developing diabetes and blood cholesterol levels. It prevents the growth and development of malignant tumors, therefore it is especially useful for people suffering from cancer.
• Sea kale has an antiviral effect on the body due to its high content of many different vitamins. It helps cope with colds and improves immunity.
• Alginates contained in algae promote the removal of uric acid from the body. This is especially important for people with kidney disease, namely gout. Natural fiber gently cleanses the intestines and helps treat constipation.
• Both women and men will appreciate the benefits of algae. It helps increase potency in the former and regulates estrogen production in the latter. Doctors recommend that pregnant women also consume this snack, as it has a beneficial effect on the development of the fetus.
• A decoction of seaweed leaves is considered an excellent antiseptic. With its help, you can treat inflammation of the gums and throat, wash out a stuffy nose and treat aching joints.
• Finally, cabbage is a great way to help lose weight for those on various diets. This product can be consumed with virtually no restrictions, since its calorie content is too low. At the same time, a jar of pickled delicacy will leave you feeling full for at least half a day.

Laminaria is used not only as a food product - masks and wraps with these algae perfectly cleanse and tighten the skin, heal small wounds and relieve inflammation.

There are practically no contraindications for its use, only individual intolerance to the product. In this case, it is necessary to make sure that the algae were grown in artificial reservoirs, since they are capable of absorbing many harmful substances when growing in natural conditions. An honest manufacturer always writes what kind of seaweed was collected and packaged in a vacuum bag, which lies on the store window.

Features of marinating

If the product in the store does not inspire confidence or you do not like the taste, you can prepare a pickled dish at home. To do this, you need to buy fresh or frozen kelp, which is sometimes sold in large markets or large shopping centers.

Frozen food should be allowed to thaw naturally in the refrigerator or on the kitchen counter. After this, the cabbage should be rinsed several times with running water, carefully wiping each leaf by hand. The thing is that there is a special mucus on the leaves of kelp, which is not removed from them when collected, so that the product does not dry out and spoil in the packaging. It should not be eaten, so it must be removed before cutting the leaves into thin strips. Another feature of the preparation is that, unlike ordinary white or Chinese cabbage, kelp does not need to be pressed under pressure - it pickles perfectly without it.

Marinade recipe

Making marinade for seaweed yourself is quite simple - even a beginner can handle this recipe.

To prepare it you will need:

• 0.5 kg of kelp;
• 0.5 liters of filtered or boiled water;
• 1 medium carrot;
• 2 onions;
• 3 tbsp. spoons of apple cider vinegar 6%;
• 1 tbsp. spoon of salt;
• 1 tbsp. spoon of sugar;
• 2 bay leaves;
• 3 tbsp. spoons of vegetable oil;
• 1 tbsp. a spoonful of coriander peas;
• 1 teaspoon ground pepper.

The cooking process begins with defrosting and washing the kelp leaves. After cleaning the mucus, the seaweed is cut into small strips and placed in a deep pan, filled with water and placed on the stove. To make the cabbage soft, but at the same time pleasantly crunchy on your teeth, just boil it for 5-10 minutes (depending on the thickness of the leaves), then put it on a sieve and let the excess water drain.

While the seaweed is cooling, you need to prepare a marinade for it. First of all, you need to crush the coriander peas in a mortar or crush them with a knife. If this spice is not to your taste, you can replace it with dill seeds, Provençal herbs or fennel. Pour 0.5 liters of water into a ladle or pan, add crushed coriander, salt, bay leaf and pepper and boil for 1-2 minutes. While the liquid is boiling, you can peel the onion, cut it into half rings and add to the cooling cabbage. The carrots are peeled, cut into long strips or grated on a special grater, after which they are also added to the kelp. The mixture is mixed, placed in a plastic container and compacted with a regular spoon.

Add vinegar and sugar to a ladle with a cooled mixture of water and spices and stir thoroughly until all the sugar grains dissolve in the water. Pour the resulting marinade into a container with vegetables and put it in the refrigerator for 1-2 days. After the seaweed has been saturated with the taste and aroma of the marinade, excess liquid can be drained and the mixture seasoned with vegetable oil.

Cooked cabbage can be stored in a closed container for about 3-4 weeks, remaining fresh and juicy. This appetizer is perfect as a small snack with toast or a piece of black bread, or as an addition to various side dishes or meat dishes.

To learn how to prepare pickled seaweed at home, watch the video below.

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 number of and. 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 there are still so many surprises ahead of you. 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!