Recipes in the world of Flavilo

Vibrant pickled seaweed in a glass jar

Pickled Seaweed

Pickled seaweed is a beloved staple in many Asian cuisines, particularly in Japanese and Korean dishes, where it is enjoyed as a condiment, a refreshing salad topping, or a flavorful accompaniment to rice and seafood. The pickling process beautifully enhances the natural umami notes of the seaweed, resulting in a delightfully tangy and subtly spicy dish. Pro tip: For an even more intensely nutty flavor, lightly toast the sesame seeds in a dry pan before adding them to the jar!

Prep Time 10 min
Preparation 5 min
Total 15 min
30 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 g Fresh or dried seaweed
⭕ 250 ml White vinegar
⭕ 250 ml Water
⭕ 15 g Salt
⭕ 20 g Sugar
⭕ 2 cloves Garlic
⭕ 5 g Red chili flakes
⭕ 10 g Ginger
⭕ 5 g Black peppercorns
⭕ 5 g Sesame seeds

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    Preparation Steps

    1

    If using dried seaweed, soak it in cold water for 10 minutes to rehydrate. Drain well and rinse thoroughly.

    2

    In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar and salt are completely dissolved.

    3

    Pack the seaweed into a clean glass jar, layering it with the garlic, red chili flakes, sliced ginger, black peppercorns, and sesame seeds.

    4

    Pour the hot brine over the seaweed, ensuring it is fully submerged. Gently press down on the seaweed to release any trapped air bubbles.

    5

    Allow the mixture to cool to room temperature. Seal the jar tightly and refrigerate for at least 12 hours before serving to allow the flavors to meld.

    6

    The pickled seaweed will continue to develop a more intense and complex flavor as it sits. It can be stored in the refrigerator for up to one week.