2. When the kombu becomes soft, remove it from the water and pat dry. Then, slice it into two long, thin strips. 3. Put 1/2 cup water and vinegar along with cut kombu in a small pot. Cook at ...

Fermentation helps to preserve the seaweed by lowering the pH value to below 4.3, which prevents the growth of unwanted bacteria. Savoring the flavor The flavor was also evaluated by a panel of 20 ...