Monday, July 7, 2014

Bull Whip Kelp Pickles

I was cavorting in a kayak yesterday in the Monterey Bay and happened to drift into raft of kindly otters, one of whom was generous enough to offer me a 7 foot length of bullwhip kelp. I thanked him profusely, complimented him on his finely kempt coat and promised I would put the estimable sea vegetable to the best possible use. I have eaten exquisite pickled kelp before, but I admit, I have never made it. I have serious doubts that it could be fermented, so I made a sweet vinegar pickle, much like the one I tasted years ago. Soaked a bit then sliced in rounds and spears. They are rather fetching. I will let you know how they fare after a week or two, but I suspect a little salty, a little sweet, a little sour, a little spicy and a whole lot of fishy sea krauty crunch. Can there possibly be a superior confluence of flavors to tickle the taste buds?


Hunter Angler Gardener Cook said...

You beat me to it. I've been meaning to post this forever. Oh well. Glad you made them! Great chopped into relish with grilled fish.

Ken Albala said...

Thanks Hank! How was the CIA gig? Ken