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

• 2 nori sheets

• 2 tbsp sea salt

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.

Seaweed Salt

Think about the amount of time 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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Total Time 15 minutes minutes

Course Staples

Servings 4 tbsp

Ingredients

  

• 2 nori sheets
• 2 tbsp sea salt

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.

Video

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Een bericht gedeeld door Julius Fiedler (@hermann)

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