Atlantic Kelp - Whole Leaf
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Description
Our Kelp is a thinner, more tender variety of Japanese Kombu and can be used exactly the same way — in soup stocks, pan-fried for chips or stir-fried.
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It's great roasted, fried, pickled, boiled, sautéed and marinated. Kelp is a must for all soup stocks, enriching flavor and nutrition.
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You should never cook beans without it, as it tenderizes, shortens cooking times and increases digestibility.
