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Back Kombu Relish
- Makes about
¾ cup
relish - Difficulty
Easy
By Jeffrey Alford and Naomi Duguid
Published 1998
Leftover kombu can be rinsed and saved in the refrigerator to make this thick, good-tasting relish, or you may have just used some kombu, but need more to make this recipe. If so, just drop the number of fresh sheets you need into boiling water for twenty seconds, then remove. This is delicious as a condiment for rice.
Ingredients
4 to 6 2 cups 2 tablespoons
Method
Rinse the kombu and squeeze out the excess water. Pull the kombu into a mound and finely chop. You will have about
Place the water and vinegar in a small heavy nonreactive saucepan and bring to a boil. Add the chopped kombu and simmer over low heat for 1 hour, stirring occas
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