Sugar Kelp Pickles
Sugar Kelp Pickles
Description
Wrapping vegetables in kelp is a great way to add a touch of umami. This is a variation on a Japanese pickle (tsukemono) that layers slices of vegetables in between kombu seasoned with salt, sugar, and splash of rice wine vinegar. Kelp is rich in iodine and glutamic acid (the umami goodness), making it extra delicious, which means you’ll want to eat more vegetables—the ultimate healthy snack.
Ingredients
Variable yield Yield
- Cucumbers or root vegetables you like to eat fresh
- Fresh sugar kelp, or dried kombu, rehydrated with a little water
- Rice wine vinegar
- Granulated sugar
- Salt
Directions
-
Step 1
Cover the bottom of one pan with a layer of kelp. Slice the vegetables 1/4-inch to 1/8-inch thick until you can cover the kelp with a single layer. If using cucumbers, choose the thickness you like your pickles to be. -
Step 2
Determine how many more layers you can make to fill the pan halfway and cut that many more. If this is your first time making it, consider making less until you figure out the right balance of flavor to your liking. Sprinkle rice wine vinegar over the vegetables and lightly season them with both sugar and salt. -
Step 3
Add a layer of kelp and repeat until you’ve reached half the height of the pan. -
Step 4
Place the second pan on top and set the weight on top to compress the stack. Refrigerate overnight and enjoy the light and refreshing quick pickles the next day, adjusting for acidity and salt if you feel it needs it.
About the author
Rich Shih
A food preservation consultant, Rich is one of the leading culinary explorers of koji and miso in the United States. Rich is a consulting chef, author, and culinary educator who is passionate about fermentation.
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