Seaweed

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Seaweed

Postby Annoyeddragon on Tue May 22, 2018 5:40 pm

I've been thinking about putting dulse into my next ferment, perhaps mixed in with sauerkraut, in order to add that additional nutritional benefit to the end product. However considering its salt content is higher than what I use in fermentation (typically 2%); is there anything special I have to do with it? Should I use less salt, or limit how much dulse I add to avoid inhibiting fermentation?

I did a few searches on here prior to posting this topic, there were some people sceptical if seaweed would even ferment given its salt content. I've got the dried stuff so I'd have to rehydrate it prior to use, perhaps discard the rehydration water in order to reduce salt? Or would that just be throwing away nutrients?

Genuinely interested in how to make use of high salt food like this.
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Re: Seaweed

Postby Christopher Weeks on Wed May 23, 2018 8:24 am

I typically toss some dried sea vegetables into kimchi batches, for extra flavors, textures, and micronutrients. I've never considered the salt or done anything differently. It works fine.
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Re: Seaweed

Postby irie1029 on Thu May 24, 2018 7:39 am

Christopher Weeks wrote:I typically toss some dried sea vegetables into kimchi batches, for extra flavors, textures, and micronutrients. I've never considered the salt or done anything differently. It works fine.


Agree completely.
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Re: Seaweed

Postby Annoyeddragon on Thu May 24, 2018 8:00 am

Strange, you'd think something with a higher salt content than the brine would affect the fermentation process. But if people's experience is that it's fine, that's good to hear :)
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Re: Seaweed

Postby Christopher Weeks on Thu May 24, 2018 12:46 pm

When I use it, it's probably less than 5% of the vegetal mass, so I suspect you'd want to worry about it if it were a primarily seaweed ferment, but even then, fermentation is pretty tolerant of a little extra salt.
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