Guest guest Posted October 24, 2005 Report Share Posted October 24, 2005 Salad1/2 cup dulse fronds (soaked for 2 hrs)1 cup nori fronds1/2 cup wakame2 carrots (shredded)4 tbs. sesame seeds1/2 cup shredded cabbage How to: Mix everything untill well combined. Dressing1 lemon (juice only) 4 dates (chopped)3 tbs. sesame seed oil or olive oil2 tsp. gingerSalt to taste How to: Blend everything up till smooth. Pour dressing over salad and let the salad sit for 30 mins. at room temperture. Serve on spinach leaves and garnish with edible flowers. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ www.onegrp.com/?mamanott organic cosmetics http://suziesgoats.wholefoodfarmacy.com/ FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2011 Report Share Posted April 2, 2011 In my book of Korean recipes, I haven't seen one that ferments seaweed (although they commonly ferment fish and octopus and shrimp in the kimchi). I'm not quite sure how it would come out. Iodine is said to make some ferments turn color, but seafood has plenty of iodine and I haven't had an issue with it in ferments. But I have not tried seaweed. If you want to experiment, I'd try adding just a little to a cabbage ferment first, see what happens. On Fri, Apr 1, 2011 at 7:53 PM, Suzy <moonlion@...> wrote: > I got a great deal on seaweed salad made with wakame, sesame seed, ginger, > onion, tamari, and sesame oil. > > Do you think add this to kim chi or ferment it by itself? > > Thanks for your input. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2011 Report Share Posted April 2, 2011 I have put a little arame, and/or hijiki in my ferments and it hasn't caused any problems that i've noticed, although i've just used dried, wild collected variety. i think it could be added as a flavor enhancer or condiment to the main ferment and you'd be okay. sabina On Sat, Apr 2, 2011 at 4:40 PM, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2011 Report Share Posted April 3, 2011 This is already a good combination as a dish of salad. It would be tastier if you add rice vinegar,if you would like... wakame is hard to ferment or rot,it will just melt. isao Quote Link to comment Share on other sites More sharing options...
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