Description
Use:
- Broth - put various kinds of vegetables into a big pot - you should not forget carrot, onion, piece of seaweed, haulm and herbs and let it cook for up to several hours, then strain
- Salads - your favourite salad will be even tastier and more interesting with the kombu seaweed, just pour the seaweed on the top of the salad
- Legumes - if you add the kombu seaweed to the pot when cooking legumes, the cooking time will be shorter
Kombu consists of hard leaves (up to 5-10 meters long), which have a dark green colour after drying. Sometimes they are covered with white natural powder. This is due to glutamic acid, thanks to which the legumes cooked with the kombu seaweed are better digestible and cooked faster. Seaweed is actually some sort of sea vegetables. Where the degree of water pollution is too high, the seaweed simply does not grow.
Organic food always goes through a system of checks and certifications that ensures their quality and enables them to bear this designation. Their organic quality is particularly appreciated by people with an interest in organic farming and a sustainable farming system.
Composition
Kombu seaweed (Laminaria)*. Possible white coating is not a defect. It is a crystallised sea salt. May contain traces of crustacean. *product of controlled organic farmingStorage
Store in a sealed packaging.
