Pickle & Preserve

Kale Pickled Seaweed

by:
July 19, 2016
Photo by James Ransom
  • Serves 4
Ingredients
  • Pickled Seaweed
  • 8 ounces dried kelp or "myuk"
  • 3 quarts cold water
  • 1 pint soy sauce
  • 1 cup rice vinegar
  • 1 cup distilled white vinegar
  • 1/2 cup mirin
  • 3 pieces of dried shiitake
  • Kale and Pickled Seaweed Banchan
  • 1 pound kale
  • Pickled seaweed
  • 3 cloves chopped raw garlic
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons Dwenjang, Korean soy bean paste
  • 2 tablespoons honey
  • 1 tablespoon ground black pepper
  • 1/2 cup chopped scallions
  • 1/4 cup toasted sesame oil
In This Recipe
Directions
  1. Pickled Seaweed
  2. Bloom the dried kelp into cold water for 30 minutes. Once the kelp is bloomed, squeeze out the excess water and cut into 1" bite-sized pieces
  3. Whisk together all the other ingredients and pour over the seaweed. Pickle for at least one day.
  1. Kale and Pickled Seaweed Banchan
  2. Take the bear necessity kale and remove from the stem. Lightly toss in salt and sugar, and massage the kale until it softens (about two minutes)
  3. Mix in pickled seaweed (squeeze out excess pickling liquid). Massage in the dwenjang and honey in, until evenly distributed.
  4. Add finely chopped raw garlic, toasted sesame seeds, ground black pepper, finely chopped scallions, and toasted sesame oil. Add additional pickling liquid to adjust to your taste.

See Reviews

See what other Food52ers are saying.

Review
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.