Kelp Stock from 'Hiroko's American Kitchen

Name: Kelp Stock from 'Hiroko's American Kitchen
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 ounce sheet ounce kelp (two 4 by 7-inch sheets); 2 liters cold water

Kelp Stock from 'Hiroko's American Kitchen might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 0 calories, 0g of protein, and 0g of fat per serving. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 8. Not From preparation to the plate, this recipe takes around 45 minutes. It is a very affordable recipe for fans of American food.

Instructions

Pour the water into a large bowl. Wipe the kelp with a moist, clean kitchen towel to remove any sand or impurities. Do not wipe off the white mannite powder.

Ingredients you will need

Water

Kelp

Equipment you will use

Kitchen Towels

Bowl

Add the kelp to the bowl (you may need to break the kelp into pieces to fit into the bowl). Cover the bowl with plastic wrap and refrigerate overnight.

Ingredients you will need

Kelp

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove the kelp from the water and reserve for a second stock preparation. On the ends of the swollen kelp you will see some oozing of a slimy liquid. This is a healthful, dietary fiber and a portion of it has already been dissolved in the stock. If a greenish slimy substance is leaking out into the water and is clouding the stock, it is a sign that you are using poor-quality kelp, as stock prepared from good-quality kelp will be clear in appearance. If necessary, strain the stock through a sieve lined with a moist, sturdy paper towel to remove any impurities. The stock is then ready to be used, or it can be refrigerated for 2 to 3 days or frozen for up to 2 months.

Ingredients you will need

Stock