Baking Hermann
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Seaweed Salt

Think about the amount of times you use salt. Now imagine adding a pinch of nutrients every time you use it. That’s exactly what this seaweed salt is all about. Despite seasoning your food, you’re boosting it with a range of minerals, antioxidants and vitamins.

Think about the amount of times you use salt. Now imagine adding a pinch of nutrients every time you use it. That’s exactly what this seaweed salt is all about. Despite seasoning your food, you’re boosting it with a range of minerals, antioxidants and vitamins.

Use this just like you would use ordinary sea salt – to season stews, sauces, breads or as a finishing touch on roasted potatoes, popcorn and chocolate mousse.

Benefits of seaweed:

  • Nutrient-Rich: Seaweed is packed with essential vitamins and minerals like iodine, calcium, iron, and vitamins A, C, and K.

  • Iodine Source: Seaweed is a natural source of iodine, crucial for thyroid health.

  • Antioxidant and Anti-Inflammatory: It contains antioxidants and compounds like fucoidans, which have anti-inflammatory properties.

  • Sustainable: seaweed stores carbon, grows rapidly and requires no arable land. It is generally considered to have a low environmental impact and even a positive carbon footprint.

Storage

You can keep the seaweed salt for at least 2-4 months at room temperature. The dried nori sheets have a long shelf life by themselves and the salt will help to preserve it even further.

makes 4 tbsp

Ingredients

Method

Toast each nori sheet by moving it back and forth on both sides over a low flame until the edges begin to wilt and it turns a little crispier (10-20 seconds) or for 10 minutes in the oven at 160°C.

Rip the nori sheets into smaller pieces, then use a small blender to grind them into a fine powder. Add the seaweed powder and sea salt to a jam jar, close it with a lit and shake it to mix them together. Then use it just like any salt, keeping in mind that it’ll only be half as salty.

Storage: Keep airtight for at least 2-4 months at room temperature.

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Seaweed Salt

Think about the amount of times you use salt. Now imagine adding a pinch of nutrients every time you use it. That’s exactly what this seaweed salt is all about. Despite seasoning your food, you’re boosting it with a range of minerals, antioxidants and vitamins.
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Active Time 5 minutes
Total Time 5 minutes
Course Staples
Servings 4 tbsp

Ingredients
 
 

Instructions
 

  • Toast each nori sheet by moving it back and forth on both sides over a low flame until the edges begin to wilt and it turns a little crispier (10-20 seconds) or for 10 minutes in the oven at 160°C.
  • Rip the nori sheets into smaller pieces, then use a small blender to grind them into a fine powder. Add the seaweed powder and sea salt to a jam jar, close it with a lit and shake it to mix them together. Then use it just like any salt, keeping in mind that it’ll only be half as salty.

Notes

Storage: Keep airtight for at least 2-4 months at room temperature.
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2 Comments

  1. Ivonna Karlikova

    Where is the site on which you make the pomegranate water kefir?
    It seems to have vanished just as I was trying to download and share it.

    Reply

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