How to use sugar kelp
Sugar kelp, like Japanese kombu, makes an excellent base for soups and broths. It has thicker leaves which are good for wrapping and steaming meat and vegetables. Soak overnight, slice and add to coleslaw for extra crunch!
Whole leaf sugar kelp, known as Saccharina latissima.
May contain traces of shellfish
Storage: Keep dry and sealed
Sugar kelp is naturally high in iodine. We recommend soaking in water first. Soaking sugar kelp for one minute in 45˚C water reduces the iodine content by 80%.
Too much iodine intake can affect the thyroid gland. We recommend you to use maximum 1/5 teaspoon per person per day.