Seaweeds are an excellent source of essential minerals such as iodine, magnesium, zinc, iron, potassium, copper and calcium, and vitamins A, B1, B2, C, D and E. It has the highest concentration of calcium of any food. Bull kelp is a source of fibre phytonutrients and omega 3's. It is a nutrient dense food and spring or summer is the time to harvest.
Harvesting bull kelp is easy. It can be done at low tide while wading in water, paddle boarding, kayaking or boating. Source a location away from any human activities such as a marina, dock or industry. Take a knife with you and cut the bull kelp where the stalk starts to narrow smaller than 2 inches about 1.5 feet from the bulb. Never pull the whole bull kelp up from its attachment because it can regenerate. It is easy to get a lot of kelp, remember to take only what you need. Bring the kelp home and process within 24 hours.
Kelp can be eaten fresh, dried, or pickled. It is a great addition to any soup and can be sprinkled on rice dishes or any dish to increase nutrient density and flavour.
Harvesting bull kelp is easy. It can be done at low tide while wading in water, paddle boarding, kayaking or boating. Source a location away from any human activities such as a marina, dock or industry. Take a knife with you and cut the bull kelp where the stalk starts to narrow smaller than 2 inches about 1.5 feet from the bulb. Never pull the whole bull kelp up from its attachment because it can regenerate. It is easy to get a lot of kelp, remember to take only what you need. Bring the kelp home and process within 24 hours.
Kelp can be eaten fresh, dried, or pickled. It is a great addition to any soup and can be sprinkled on rice dishes or any dish to increase nutrient density and flavour.
Fresh!
Bull Kelp Sunomono
Ingredients: Serves 2
2 tbs Bull kelp blades, thinly sliced
1/2 cucumber, peeled and julienned
4 cherry tomatoes halved
BC shrimp
2 tsp apple cider vinegar
Cilantro to taste
Directions: Place all the ingredients in a bowl, top with apple cider vinegar and cilantro. Serve immediately or chilled.
2 tbs Bull kelp blades, thinly sliced
1/2 cucumber, peeled and julienned
4 cherry tomatoes halved
BC shrimp
2 tsp apple cider vinegar
Cilantro to taste
Directions: Place all the ingredients in a bowl, top with apple cider vinegar and cilantro. Serve immediately or chilled.
Pickled!
Bull Kelp Pickles
Ingredients: Makes 1L jar
Directions:
- 1 large bullkelp
- 1 onion
- kosher salt or canning salt
- 1 cup vinegar
- 1/3 cup sugar
- 1 tsp fresh ginger
- 1/2 tsp each: black pepper corns, tumeric, chilli flakes, mustard seeds
- Dash of cinnamon
Directions:
- Quickly rinse the bull kelp. Cut off the blades from the stalk
- Cut the stalk into 1/2 inch rounds
- Dice up the onion
- Place the kelp and onion in a bowel. Salt and let stand 1 hour
- Rise the salt off the kelp and onions
- Put the sugar, spices and vinegar into a pot. Bring to a boil
- Add the kelp and onions into the pot, bring to a boil
- Place the whole mixture into a jar. Wipe off the rim and cap. Eat within 2 weeks in the fridge.
Quickly rinse the kelp, remove the stalk from the blades, slice into round.
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Kelp and onion after the salting, sitting for 1 hour and rinsing.
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Bringing the sugar, spices and vinegar to a boil.
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Kelp and onions added to the syrup.
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Final product. Add to sandwiches!
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Dried!
Bullkelp Seasoning
After you harvest the bull kelp, you can place the blades in a bowel. Run some water while you pull the blades out one by one and place on a dehydrator try. Dehydrate at 115 degrees for 8 hours.
Kelp can also be line dried in the summer heat. Use clothes clips to keep it on the line!
Once dried, you can crush the kelp blades into a finer mixture and store in a glass jar.
The blades can also be kept long and used when making soup broth.