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Wild Atlantic Kombu (Kelp), harvested by hand along the beautiful coasts of Ireland.
Using Atlantic Kombu (Kelp)
Kombu is great to enrich stocks, broths, and soups. So basically anything where you're cooking with water. You can also soak Kombu, chop it up, season it with your favorite spices, and enjoy as an algae salad.
Atlantic Kombu at a glance
- Wild Atlantic Kombu from the coasts of Ireland
- Natural - that means you can taste the salty Atlantic and might even find the occaisional sea critter between the leaves
- Air-dried
- Raw
- Tested for heavy metals
- Ingredients: Kombu
- Contents: Weight taken at time of packaging - weight loss due to further drying possible
- Storage: Dry and cool
- Note: Not to exceed 5g/day due to potentially high levels of iodine. Please soak in water for a couple of hours first and exchange the water a couple of times to reduce iodine levels.
Algae has a long history of being used in Europe as a food. The Vikings used algae to combat scurvy on long voyages. Dulse even stars in an Icelandic saga.
Our delicious sea vegetables are wild-harvested from the northwestern coasts of Ireland and carefully air-dried. Sea veggies are generally rich in trace elements and vitamins. Algae is an ideal and unique addition to any diet.
We want to revive the tradition of using algae as a culinary ingredient. Join us in discovering our past and re-imagining our future!
Gibt Fisch und Gemüsegerichten eine besondere Note
Ich mag diese Algenart am liebsten gekocht als Zugabe zu Fischgerichten oder in asiatischen Gemüse- oder Misosuppen . Wegen des hohen Jodgehalt dosiere ich sie sehr vorsichtig. Ich koche immer eine größere Portion vor (Garzeit ca. 45 Min.), schneide die Algen in kleine Stücke und friere sie in portionsweise ein.
Die Qualität dieser Wildernte war hervorragend! Sorgfältig getrocknet, ohne Verschmutzungen oder "Beiwerk".
Der Kelp ist gewöhnungsbedürtig. Ich röste ihn inzwischen in der Pfanne trocken an und nehme 2 g pro Tag zu mir. Oder ist das neben dem Lappentang dann zuviel?
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