Sweet and Briney Kelp Relish
Sweet and savory, fresh from the ocean, we’re sharing our simple but dynamic kelp relish. Make a jar, throw it in the fridge, and add to vegan sausages, add to all your favorite bowls, cook some into a pot of beans, or use as a condiment on sandwiches. We developed this recipe as a topper for these homemade vegan seadogs, but the applications for this ocean-forward condiment are endless!
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You Should Eat Sea Vegetables
Sea vegetables come from the ocean, and while you can eat them fresh they are much easier to find in a dried form. From nori to dulse, kelp to wakame, Irish moss to sea lettuce, the ocean offers different textures and flavors with different properties for you to explore. And there is a real benefit in growing and eating seaweeds. As seaweed grows, it actually absorbs carbon from the atmosphere and regenerates ecosystems. It contributes to ocean health, and as well as being used for food it can be used to make various plastic alternatives and biofuel.
I love the idea that seaweed farming could become an alternative industry in areas where fishing (which is generally very destructive to the oceans) has traditionally been a large source of their economy.
Nutritionally speaking, seaweed is often given the honor of “superfood”. It’s protein-rich, but low in calories. It’s got plenty of folate, thiamin, riboflavin, copper, iron and magnesium. The nutrients depend what variety of seaweed you’re eating, but kelp in particular is high in iodine, which can sometimes be harder to get in a vegan diet.
Cooking with Seaweed? Try one of these Seaweed Recipes!
- Sweet and Umami Homemade Seaweed Jam
- Olive and Dulse (Seaweed) Vegan Scones
- 8 Colorful and Creative Vegan Sushi Recipes
- Homemade Vegan Seaweed Crackers
- Umami Bomb Cucumber Chili Noodles
- Vegan Fish Fillets: A Versatile Vegetarian Fish Alternative
- Homemade Vegan Caviar Black Pearls
- Vegan Fish Sauce (Fish-less Sauce!)
Sweet and Briney Kelp Relish
Ingredients
- 1.5 oz. dried kelp
- ½ medium-sized onion, roughly chopped
- 1 medium-sized carrot
- 1 tsp. fresh ground ginger
- ¼ cup granulated sugar
- ½ cup rice wine vinegar
- 1 tsp. salt
Instructions
- Place your dried kelp in cool water, and soak for 10 minutes to rehydrate. While the kelp soaks, grate the ginger and carrots. Drain from the water from the kelp and add to a saucepan with the onion and one-half cup water. Use an immersion blender to chop the kelp and onion.
- Add the ginger, carrots, sugar, vinegar, and salt to the saucepan with the kelp. Bring to a simmer, and simmer for around 5 minutes to thicken. Allow to cool, and store in an airtight container in the fridge.
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