by andifm9 on Mon Oct 30, 2017 10:23 pm
Quite excited for my first post. Hi everyone. I really enjoy eating sea vegetables. I started with macrobiotics a few years ago and had prepared wakame in miso soups and cooked arame with squash for example. However, I found that my food was soggy by the time I had to eat at work some 3-4 hours later and really did not enjoy it especially during winter. Now I would like to experiment with fermented sea vegetables as a way to enjoy packed lunches along with other dishes. Has anyone tried pickling sea vegetables on their own or in combination with other vegetables (I am doing a napa/wakame trial right now)? From what I know sea vegetables are high in oxalates, does any know if and how fermentation lower oxalates in sea and other vegetables?