Marinade for seaweed recipes. Marinated seaweed

A complete and healthy diet is a goal pursued by more and more people on the planet. And rightly so, for active life and work the human body needs to receive enough vitamins and microelements.

Sea kale or kelp is one of the products that contains a storehouse useful substances and few kilocalories, but not everyone likes it.

To smooth out the specific aroma of this product, many housewives suggest marinating sea ​​kale at home.

Marinated seaweed is great snack and a kind of salad. Such preparation diversifies winter table, When seasonal vegetables a little and the body requires additional nourishment with vitamins and minerals.

Laminaria is an inconspicuous brown algae that has been used as food since ancient times. Modern connoisseurs healthy eating respect it not only for the presence of vitamins A, B, C, D, PP, E and such minerals like iodine, sodium, bromine, phosphorus and magnesium. Another plus of raw kelp is its low calorie content. Such a set of nutrients and a low number of calories suggests that cabbage can be successfully used for weight loss and maintaining harmony. It has fat burning properties.

Recipe for pickled seaweed at home

Ingredients

Servings: - +

• Raw or frozen kelp½ kg
• Water 1 l
• Salt 2 tbsp. l.
• Sugar 1 tsp
• Black and allspice taste
• Cloves to taste
• Apple or table vinegar2 tbsp. l.

per serving

Calories: 10 kcal

Proteins: 1.4 g

Fats: 0.3 g

Carbohydrates: 0.3 g

30 min. Video recipe Print

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Posh! Gotta fix it

Pickled sea kale may well be served at the table as independent dish, and maybe in the form of a salad with the addition of butter, mayonnaise, lemon juice(or acid), celery, carrots and even cranberries. It's beautiful - as in the photo and video from the Internet.

Advice: Pickled kelp can be easily found in the department ready-made snacks any store. But you can also make it at home. Moreover, a raw or dry product is cheaper than canned, and marinade for seaweed is easy to prepare from ingredients available at home. Recipes are very diverse, but do not require large expenditures.

It makes no sense to freeze cabbage for the winter in a bag, as it is available all year round. Moreover, frozen product not as tasty as fresh.

Advice: You can add a few cloves of garlic for a spicy twist. onion Or a tablespoon of Dijon mustard.

How to prepare kelp for pickling

On the shelves of stores you can find seaweed in various forms (most often, dried or frozen) and in order for the appetizer to turn out to be as appetizing as possible, you should properly prepare it for pickling.

If you have in your hands dried kelp, then it should be thoroughly washed and, pouring water in proportions of 1 to 30 (for example, 100 g of dry product will need 3 liters of water), leave to soak for 11-12 hours. After this simple step, you can start further preparation using the standard recipe.

A frozen product requires a little more preparatory processes - it must first be thawed at room temperature, pour boiling water over the thawed kelp and leave it in this form for a couple of hours. After that, throwing the seaweed on a culinary sieve and rinsing a couple of times under a cool tap (this step is required in order to get rid of the likely presence of sand and other litter), send it to a saucepan with cool water and boil after boiling for about 20 minutes . Then drain all the water, draw a new one and cook for another 20 minutes, then rinse the kelp and, after cooling it, chop it into thin strips. The product prepared in this way can be used for cooking various kinds appetizers - don't be lazy and enjoy the perfect delicious dishes!

Vitamin composition of seaweed

Seaweed is not just tasty snack, which can decorate any table with itself, but at the same time it is also a storehouse of almost everything necessary for human body vitamins. It contains vitamins A, C, PP, group B, namely B1, B2, B6 and B9, as well as especially valuable - B12, which is so rare among samples of the plant world. Among other things, kelp, like all other brown algae, contains alginates, which contribute to the absorption and removal of all kinds of harmful substances from the body.

• A (retinol equivalent) - 0.0002 mg / 100 g;
• A (retinol) - 0.2 mg / 100 g;
• B1 (thiamine) - 0.04 mg / 100 g;
• B2 (riboflavin) - 0.06 mg / 100 g;
• B6 (pyridoxine) - 0.02 mg / 100 g;
• B9( folic acid) – 0.0000023 mg/100 g;
• B12 (cyanocobalamin) - 0.01 mg / 100 g;
• C( ascorbic acid) – 2 mg/100 g;
• PP (niacin equivalent) - 0.55 mg / 100 g;
• PP (niacin) - 0.4 mg / 100 g.

The chemical composition of kelp

In addition to vitamins, kelp is also valued for its chemical composition, because it includes about sixty macro- and microelements indispensable for the normal functioning of the body of each person. IN huge number it contains iodine, which is famous for its easy digestibility, as well as potassium, phosphorus, magnesium, iron, manganese, sodium, etc.

Consider chemical composition product in more detail:

• Cl (chlorine) - 10.56 mg / 100 g;
• K (potassium) - 6.85 mg / 100 g;
• Na (sodium) - 3.12 mg / 100 g;
• Mg (magnesium) - 1.26 mg / 100 g;
• Si (silicon) - 0.51 mg / 100 g;
• P (phosphorus) - 0.41 mg / 100 g;
• I (iodine) - 0.25 mg / 100 g;
• Ca (calcium) - 0.22 mg / 100 g;
• Fe (iron) - 0.12 mg / 100 g;
• Zn (zinc) - 0.002 mg / 100 g;
• V (vanadium) - 0.0016 mg/100 g;
• Mn (manganese) - 0.001 mg / 100 g;
• Ni (nickel) - up to 0.00017 mg/100 g;
• Co (cobalt) -<0,00016 мг/100 г;
• Mo (molybdenum) - 0.000096 mg / 100 g.

Calorie content of seaweed

Although kelp has the richest and most diverse composition, nevertheless, it is considered a rather low-calorie product and occupies one of the last places among all representatives of the marine flora, judging by this criterion. 100 g of fresh seaweed contains only 0.9 g of protein, 0.2 g of fat, up to 3 g of carbohydrates, which corresponds to a calorie content of 5.4 kcal. That is why this product is one of the most popular in various diet menus.

• dried kelp: calories - 5.4 kcal, proteins - 0.9 g, fats - 0.2 g, carbohydrates - 0 g;
• canned seaweed: calories - 5.4 kcal, proteins - 0.9 g, fats - 0.2 g, carbohydrates - 0 g;
• in oil filling with vinegar: calories - 31.8 kcal, proteins - 1 g, fats - 2.2 g, carbohydrates - 2 g;
• pickled kelp: calories - 54-61 kcal, proteins - 1 g, fats - 5 g, carbohydrates - 3 g;
• seaweed in Korean: calories - 51–80 kcal, proteins - 7.2 g, fats - 3.1 g, carbohydrates - 0.9 g.

The benefits and harms of kelp

Pickled seaweed, like any product, has its own characteristics. As for the benefits of this product, its regular use strengthens the immune system, lowers cholesterol levels, and also cleanses the body of toxins and toxins. It has a healing effect on the entire body.

Laminaria is used for weight loss, prevention and treatment of thyroid diseases and cancer. But the systematic use of pickled kelp is contraindicated if a person suffers from diseases of the gastrointestinal tract and kidneys, iodine intolerance and allergic reactions, tuberculosis, hemorrhoids. Usefulness in this case is doubtful.

Posh! Gotta fix it

Unlike ordinary white cabbage, sea cabbage never needs to be put under oppression so that it pickles.

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

Frozen must be thawed beforehand on the shelf of the refrigerator, and then thoroughly rinsed from mucus.

Benefit and harm

This product is low in calories, so it is recommended for those who are on a weight loss diet. 100 g of pickled 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 shortage of this substance in the body. Also in seaweed there is 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 the immune system, remove toxins. It also stimulates mental activity, has a beneficial effect on the nervous system, removes bad cholesterol.

The constant use of these algae is an excellent prevention of oncology and thyroid diseases.

Laminaria will help to lose weight and rejuvenate the body.

Harm

The use of pickled seaweed should be abandoned in case of kidney disease and serious pathologies of the liver, as high salt content can retain fluid in the body. It is also contraindicated in iodine intolerance and hyperthyroidism.

The classic recipe for pickled kelp at home

Consider how to pickle kelp. It will take:

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

How to cook in a marinade at home:

1. If the kelp was frozen, then it must be thawed.
2. Rinse thawed or fresh from mucus.
3. Large kelp is recommended to be cut thinly.
4. Dip it in boiling water, after boiling, cook for 10 minutes.
5. After draining the water, rinse with cold water.
6. Tie all the spices in a gauze bag.
7. Throw it in 1 liter of boiling water along with sugar, salt, cook for 10 minutes (on low heat).
8. Dip the kelp in the boiling marinade, after 10 minutes add the vinegar.
9. Without removing the kelp from the marinade, cool, leaving at room temperature.
10. Pour into a jar or saucepan, hide for 30 minutes in the refrigerator.

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 on cooking pickled seaweed:

Korean cooking

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

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:

1. If the kelp was frozen, thaw and rinse it first.
2. Throw it into boiling water, and then boil for 20 minutes.
3. Rinse with cold water, draining into a colander.
4. Grate carrots for Korean carrots or just on a coarse grater.
5. Peel the onion and cut into half rings.
6. Fry onions and carrots in a pan in sunflower oil for 5 minutes.
7. Add boiled kelp to the pan.
8. Peel and crush 2 garlic cloves into the pan with a garlic press.
9. Pour soy sauce, sesame oil, peppers into the pan.
10. Stir, cover and turn off the heat.
11. Infuse in a closed pan with the heat turned off for 40 minutes.
12. After cooling to room temperature, place the dish in the refrigerator.

Important! Korean-style marinated kelp is served to the table only cold.

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

diet option

This recipe is suitable for those who follow a diet for weight loss 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:

1. Defrost laminaria, wash in cold water until the mucus is completely washed off.
2. Throw in 1 liter of boiling water, add salt, sugar, all spices.
3. When the marinade boils again, throw in seaweed, after boiling, cook for only 5 minutes.
4. Cool and fish out the bay leaf and pepper from the marinade.
5. Close in an airtight container and refrigerate.

For the winter

Need these products:

• frozen or fresh kelp - 500 g;
• bulbs - 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:

1. Defrost frozen kelp.
2. Rinse in running water until the mucus is completely removed.
3. Boil 500 ml of water, throw in kelp and let it cook for five minutes.
4. Rinse the laminaria with cold water.
5. Boil 500 ml of new clean water and add the washed sea kale, boil for 10 minutes.
6. Drain the kelp in a colander and let cool.
7. In the water, all spices, except garlic, as well as sugar, salt. Wait until it boils, and then cook for 5 minutes (over low heat). After that, the marinade should cool.
8. Grate carrots, preferably on a fine grater.
9. Cut the onion into half rings.
10. Transfer the kelp to a jar, throw onions and carrots there.
11. Peel the garlic, cut into thin slices and add to the jar, mix.
12. From the cooled marinade, be sure to catch the bay leaf and pour vinegar into it.
13. Pour the marinade into a jar with kelp, store under a nylon lid only in the refrigerator.

Laminaria, or, as the people say, seaweed, is good for the human body. Due to the content in it 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 a 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.
• Salt iodized - 1 tablespoon without a slide.
• Granulated sugar - 1 tablespoon with a slide.
• Vinegar (70%) - 1/3 tablespoon.

Pickling Recipe:

1. We begin the pickling process with the preparation of the accompanying products according to the recipe.

2. We take out the dried seaweed from the vacuum bag, then transfer it to a deep container, see how it looks in the photo. Pour water in a volume of 2.5 liters at room temperature into a container with 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 liquid. Now we take a colander and overturn the kelp on it.

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

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

After we put them in a saucepan, collect water there and set to boil. We also wash two 700-gram jars and sterilize in a water bath over boiling lids.

5. We clean the garlic from the husk, then spread it on the work surface and cut it into thin rings. Pour filtered water in a volume of 1 liter into a saucepan with a thick bottom.

We put on the burner, pour salt, sugar, add dried bay leaf, peppercorns and chopped garlic. We bring the spicy water to a boil, reduce the power of the burner to medium and add the seaweed. We cook the contents in the marinade for 20 minutes, then add vinegar at the end of the stew.

How to pickle seaweed

Seaweed marinade recipe

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

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

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

To make the cabbage more spicy, you can replace the cloves and allspice in this recipe with 1 tbsp. a spoonful of Dijon mustard

Salad with pickled seaweed

Ingredients: - 300 g of seaweed; - 250 g lightly salted salmon; - 3 eggs; - head of onion; - olive oil; - 1 teaspoon of lemon juice; - salt to taste.

Hard-boil the eggs and cut into large slices. Peel the onion, cut into thin half rings and pour boiling water for 2 minutes to get rid of bitterness. Cut lightly salted salmon into small pieces. Mix all the ingredients, season with lemon juice, vinegar and olive oil. Salt a little to taste and mix well.

Garnish of rice and seaweed for fish dishes

Ingredients: - 200 g of rice; - 200 g of pickled seaweed; - sesame or olive oil.

Boil rice in salted water until tender. Rinse it with water. Transfer to a plate, mix with pickled seaweed and season with a little olive or sesame oil.

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 for how pickled seaweed is cooked at home. Believe me, a home-made snack is much tastier than a store-bought one. And the benefits are much greater.

If we take the calorie content of the canned version of kelp, then there are only 122 kcal per 100 grams of the product. It contains 1 g of protein, 10 g of fat and 7 g of carbohydrates. This product contains a decent amount of iodine. And it is needed for the full functioning of the thyroid gland, especially in our climate. There are also a large number of and. Of the minerals, a high content of potassium, iron and magnesium.

Thanks to this composition, this product is very useful. It is even recommended to eat for weight loss. It is only better to eat in small quantities so that the liquid due to salt does not linger in the body. However, pickled kelp is not acceptable for everyone. Its consumption should be abandoned 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 appetizer delicious, kelp must be properly prepared. If you purchased a dried product, rinse the cabbage several times. Then fill the laminaria with cool water. The recommended ratio is 1:30. Let's say you have 50 g of dry product, so pour 1.5 liters of water. And leave for 10-12 hours.

Frozen kelp should be thawed at a temperature not exceeding 20 degrees for half an hour. After that, it needs to be sorted out, if necessary, cut large pieces into smaller pieces. And then this product must be washed from the sand several times with cold water.

How to pickle seaweed for the winter

To prepare this dish, you will need:

• 500 g of frozen kelp;
• 2 medium onions (or take one large head);
• 2 pcs. lavrushki;
• 2 tbsp. spoons of sugar;
• a couple of pieces cloves;
• 600 ml of water;
• ½ teaspoon coriander seeds;
• 3-4 pcs. black peppercorns;
• 1 carrot;
• 2 cloves of garlic;
• 2 tbsp. tablespoons of 9% table vinegar or 3 tbsp. spoons of 6% apple;
• 1 st. spoonful of salt.

Dip the prepared kelp into boiling water and boil over low heat for 5 minutes. Rinse it off with cool water afterwards. And again plunge into 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 sourdough is also unacceptable. When you are sure that the kelp is ready, put it in a colander and let it cool.

In the meantime, add sugar, parsley and salt to a pot of water. For spice, add pepper, coriander and cloves. Bring this mixture to a boil. Then we reduce the fire and cook for another 5 minutes. After that, we remove the brine from the stove - let it cool.

We clean the carrots and rub the root crop on a fine grater. Peeled onion cut into half rings. We shift the seaweed, onions and carrots into a jar. We clean the garlic cloves, cut them into thin slices and add the garlic to the jar.

Remove the lavrushka from the cooled marinade and add vinegar here. Pour the brine into a jar, cover with a lid and send it to the refrigerator. After a day, the snack is ready. A salad prepared according to this recipe can be stored for a long time under a nylon lid in the refrigerator.

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

Cooking a quick salad with butter and soy sauce

Such a dish will be appreciated even by those who cannot stand sea kale. Believe me, you will not buy such a dish in any supermarket.

To prepare it you will need:

• 50 g dry kelp;
• 1 st. a spoonful of soy sauce;
• juice from half a lemon;
• 1 st. a spoonful of sesame or linseed oil;
• 1 st. a spoonful of seasonings for Korean carrots.

This appetizer is incredibly easy to make. Mix oil, sauce, juice and seasonings. Pour prepared seaweed with this fragrant mass. We mix everything thoroughly.

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

Salad of sea and sauerkraut

You can make a delicious dish from your own pickled kelp. It is easy and simple to prepare. All you need is:

• 100 g pickled seaweed;
• 100 g sauerkraut;
• half an onion;
• a couple of pinches of sugar;
• 1 st. 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 sauerkraut. If you have sweet varieties of onions, then cut them into rings. But before adding to the dish, I advise you to pre-marinate the bitter onion. 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 oil.

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

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