Hot Line SOS - "Kelp Me!"

Kelp are large seaweeds belonging to brown algae.

You normally find them dried in the market.









They are a good source of Dietary Fiber, Vitamin C, Calcium, Iron, but can be high in sodium.

Storage Tips:
Keep dried kelp in a cool dry place, away from salt.
Use dehumidifiers if necessary.

Cooking Suggestions:

Always soak dried kelp at least 15 mins before consumption. Different types of kelp require varying times of pre-soaking before they can be consumed.

You can boil them for 5 to 10 mins, again depending on the type of kelp you are eating. Thicker kelp take longer to cook.

I prefer to take my kelp in a light seaweed soup with tofu and dried shellfish.

However, thinner types of kelp, like the japanese wakame does very well in salads too.

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