How well does sugar kelp rehydrate for a seaweed salad? Buyer Question.
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From a farmer in Alaska: I was talking with a potential buyer this morning, and they were wondering how well sugar kelp rehydrates after being fully dried. What would be the best way to rehydrate it for a use such as seaweed salad? I have seen conflicting things online (simmering in boiling water anywhere from 10 seconds to 20 minutes. Some recommend soaking over night, and some don’t. ).
GreenWave: we don't know of any official studies that have been done to this effect, but we think it's important to ask the buyer what they mean by 'how well.' i.e., what characteristics are important to them? If they're looking to preserve all of the flavor of fresh seaweed, I'd probably recommend a soak in cool or room temperature water. But if they're looking to mellow out the flavor a bit, blanching is proven to release iodine, minerals, antioxidants into the water, so that might be the way to go... unless it was already blanched before it was dried, of course. Either way, they'll want to dewater the kelp afterward by putting it in a salad spinner or similar device, so they don't end up with a soggy salad.
