Kelp, or seaweed, is an amazing plant that can boast not only iodine but also more than 30 different minerals and trace elements the body needs.
Freshly caught kelp of all kinds is used to make dried and frozen seaweed. Fresh two-year-old kelp is suitable for processing. If we're cooking at home, fresh seaweed must be rinsed in clean water, and any damaged fronds, holdfasts, and stipes must be removed. You also need to clean all the dirt off the surface of the fronds.
On an industrial scale, frozen seaweed is processed as whole long fronds. The kelp is cut on special tables fitted with folding knives, and shredded by hand or on shredding machines.
Yet despite kelp's many merits, many people stubbornly refuse to eat
seaweed dishes
. It's all the fault of the algae's distinctive smell! Recipes assure us that such foul-smelling seaweed loses this smell during cooking, while the vitamins remain. From this wholesome algae, seaweed salad is most often made.
Before you start cooking seaweed, dried and frozen kelp is prepared. Dried seaweed is cleaned of impurities and left to soak in cold water for a couple of hours. After that, it's rinsed again and boiled in salted water. Frozen seaweed is left to thaw for an hour in cold water and then boiled. At the same time, you need to make sure the algae doesn't overcook. Otherwise it will turn soft and completely tasteless.
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