Pickled kombu with ginger and chilli

Tangle kelp (or kombu) is great for making pickles and ferments, because of its firm texture and thick blades. You can leave the strips of kelp thick or finely chop them for more of a chutney-like texture, depending on how you intend to use the pickle. Larger pieces go great in salads and noodles, and smaller pieces are perfect for sandwiches. You can easily adapt this recipe with your favourite whole spices – black peppercorns, mustard seeds and bay leaves would all make fantastic additions to this pickle and give it a slightly different flavour. Once made, leave the pickle for a few days in the fridge to allow the flavours to develop. The pickle will keep for several weeks if refrigerated. 

Instructions:

  1. Sterilise the jam jar.
  2. If using dried tangle kelp, first rehydrate it, putting it in cold water and letting it to soak for half an hour. Once re-hydrated slice into thin strips or wider pieces according to your preference.
  3. In a pan mix the vinegar, salt, and sugar with 250 ml water. Bring to the boil.
  4. Meanwhile arrange the kelp slices in the jar with the ginger, chili and garlic cloves.
  5. Pour over the hot brine, so it covers all the seaweed, pushing it down if necessary. Close the jar, tightening the lid.
  6. Leave to pickle for a couple of weeks. Once opened keep in the fridge.
  7. The tangle kelp will turn vivid green when pouring the hot brine over it, but will change its colour back to a darker green due to the vinegar. The garlic cloves may change their colour to a light blue, this is normal and perfectly safe to eat.

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