Receptek a Flavilo Világában

Pickled seaweed in a glass jar

Pickled Seaweed

Pickled seaweed is a staple in many Asian cuisines, particularly in Japanese and Korean dishes, where it is used as a condiment, salad topping, or served alongside rice and seafood. The pickling process enhances the natural umami flavor of seaweed, creating a deliciously tangy and slightly spicy dish. A pro tip: For an even richer taste, toast the sesame seeds before adding them to the jar!

Előkészület 10 perc
Elkészítés 5 perc
Teljes 15 perc
30 Kcal
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Hozzávalók

Adagok: 4
⭕ 200 g Fresh or dried seaweed
⭕ 250 ml White vinegar
⭕ 250 ml Water
⭕ 15 g Salt
⭕ 20 g Sugar
⭕ 2 clove Garlic
⭕ 5 g Red chili flakes
⭕ 10 g Ginger
⭕ 5 g Black peppercorns
⭕ 5 g Sesame seeds

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    Elkészítési Lépések

    1

    If using dried seaweed, soak it in cold water for 10 minutes to rehydrate, then drain and rinse thoroughly.

    2

    In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.

    3

    Place the seaweed into a clean glass jar, layering it with garlic, red chili flakes, sliced ginger, black peppercorns, and sesame seeds.

    4

    Pour the hot pickling liquid over the seaweed, ensuring it is fully submerged.

    5

    Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 12 hours before consuming.

    6

    The pickled seaweed will develop a more intense flavor over time and can be stored in the refrigerator for up to one week.