How to make kelp pickles
In the past 10 days, the topic of home-cooked dishes and healthy eating has continued to rise across the Internet, with "how to make kelp pickles" becoming one of the focuses of searches. Kelp pickles are a simple, easy-to-make, nutritious side dish that is both appetizing and rich in iodine. This article will give you a detailed analysis of how to make kelp pickles based on recent popular food trends, and provide relevant data for reference.
1. References to recent hot food topics
| Ranking | hot topics | Search volume (10,000) | Platform popularity |
|---|---|---|---|
| 1 | Low Salt Healthy Recipes | 245.6 | Douyin/Xiaohongshu |
| 2 | Homemade fermented foods | 189.3 | Weibo/Bilibili |
| 3 | Iodine supplementation method | 156.8 | Baidu/Zhihu |
| 4 | Homemade seafood recipes | 132.4 | Next Kitchen/Douguo |
2. Steps for making kelp pickles
1. Prepare materials
| Material name | Dosage | Remarks |
|---|---|---|
| dried kelp | 200g | It is recommended to choose thick parts |
| salt | 30g | Can be adjusted according to taste |
| garlic | 5 petals | slice use |
| paprika | 15g | Optional addition |
| white sugar | 10 grams | Balance saltiness |
2. Production process
(1)Kelp treatment: Soak dried kelp in clean water for 4-6 hours until fully stretched, scrub away surface impurities and cut into long strips or cubes
(2)Preliminary pickling: Rub the kelp with 20 grams of salt evenly, let it sit for 2 hours, then rinse and drain.
(3)Seasoned and marinated: Add the remaining seasonings, mix thoroughly, and put into a clean sealed container
(4)fermentation preservation: Refrigerate and marinate for 3 days before eating. The best flavor period is 7-10 days.
3. Nutritional data reference
| Nutritional information | Content per 100g | Daily demand ratio |
|---|---|---|
| iodine | 300-500μg | 200%-300% |
| dietary fiber | 3.2g | 12.8% |
| Calcium | 150mg | 15% |
| sodium | 800mg | Need to control intake |
4. Tips for making
1. SelectNo sand, no mildewHigh-quality dried kelp, you can use a small amount of vinegar to soften it when soaking
2. Recommended by recent popular video platformslow salt versionYou can reduce the salt to 15 grams and extend the marinating time to 5 days.
3. Joinapple or pear slicesIt can increase natural sweetness. This is a new method recently shared by Xiaohongshu experts.
4. Douyin’s popular challenge #weekly pickle plan# suggestionsPack into small portionsStore to avoid contamination by repeatedly opening the lid
5. Things to note
According to recent general reminders from health accounts: patients with thyroid disease needConsult a doctorbefore eating; the marinating container must beHigh temperature sterilization;Discard immediately if any odor occurs. The recent Weibo hot search #foodsafetymonth# particularly emphasized that the safe storage temperature of household pickled products should be maintained at 0-4℃.
This kelp pickle combines traditional craftsmanship with modern health concepts. It can not only satisfy your appetite, but also conforms to the current diet trend of low salt and high fiber. Try this method to create your own healthy flavor!
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