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!
Ingredients:
Whole leaf sugar kelp, known as Saccharina latissima.
Allergies:
May contain traces of shellfish
Storage: Keep dry and sealed
Weight: 25g
Warning:
Sugar kelp is naturally high in iodine. We recommend blanching before eating. Blanching kelp can reduce iodine content by up to 90%.
Too much iodine intake can affect the thyroid gland. Recommended daily allowance 0.15mg, upper limit 0.6mg.
