Pickled Kelp

Name: Pickled Kelp
Cuisine: United States
Ingredients: 230 g (230 ml) rice wine vinegar; ½ cup plus 2 tsp. sugar; 110 g (4 oz.) battera kombu, rinsed in cold water and cut crosswise into ¾-in. (2-cm) strips (3 servings per piece); 230 g (230 ml) water; 230 g (230 ml) white wine vinegar

Preparation info

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

Ingredients

230 g (230 ml) rice wine vinegar
230 g (230

Americas
United States
Preserve
Vegan

Method

Whisk the vinegars, water and sugar together and boil until all the sugar is dissolved. Cool the mixture to room temperature. Submerge the kelp in the pickling liquid, cover and steep overnight in the refrigerator. The pickled kelp can be made ahead of time and will keep for months.