Kombu is widely used to make vegetable broth and stock; these are lighter and much lower in calories than stock made from animal products. That makes kombu recipes a wise choice for people with high blood pressure or cholesterol.
Here are a few interesting facts you might not know about kombu:
- Kombu contains more potassium than any other sea vegetable; potassium helps to remove sodium, so this makes kombu an effective remedy for swelling and water retention.
- Kombu contains a compound called fucoidan, which helps to keep the liver cells active. Fucoidan is an effective natural blood cleanser which helps to eliminate heavy metals. It’s also known to help decrease cholesterol levels.
- Adding kombu to beans and rice during the cooking process makes them more readily digestible and adds valuable nutrients.
- This kombu has been wild harvested in the pristine cold waters off South Africa’s West Coast.
- Boiled kombu can be cut up and used with veggie or pasta dishes and dressings.
- Kombu will become damp and lose its flavour after exposure to air; be sure to store it in an airtight container.
- Damp kombu can be sun-dried to restore its crispy texture.
Recipe for Pickled Kombu & Ginger
Pickled kombu is a great accompaniment to fatty foods like fish, helping to cut through the richness and refresh the palate.
- 4 pieces of kombu, cut into 1-cm pieces
- ½ tsp whole pink peppercorns
- 2.5 cm piece of fresh ginger, peeled and thinly sliced
- 1 cup unseasoned rice vinegar
- 1 tbsp mirin
- Place kombu pieces, peppercorns, and ginger in small (approx. 300 ml) sterilised jar.
- In a small pot, bring mirin and rice vinegar to a boil, then pour into jar, covering the other ingredients.
- When cool, seal tightly with a lid. Refrigerate for two days before serving.
- Will keep up to two months, refrigerated.
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