Kitchen9 min read
Fermenting Seaweed: Lacto-Ferments, Kimchi and Brines
A practical guide to lacto-fermenting seaweed at home — salt ratios, a kelp kimchi recipe, troubleshooting, and why fermentation deepens umami.
Sofia Andersson ·
#technique
11 articles
Kitchen9 min read
Kelp on the Grill: Marinades and Heat for Fresh Sugar Kelp
Fresh sugar kelp loves live fire. How to marinate kelp blades and stipes, control grill heat, and get charred edges without rubber — three marinades, one method.
Sofia Andersson ·
Kitchen9 min read
Cooking With Kelp Powder: When to Use It and When to Skip It
A cook's honest guide to kelp powder — what it actually tastes like, how much to use, where it shines, and the dishes it quietly ruins.
Sofia Andersson ·
Kitchen11 min read
Kobujime: Curing Fish Between Sheets of Kombu
A working guide to kombu-cured fish: cure times by species and thickness, flavour variations, cooked kobujime dishes, troubleshooting and food-safety basics.
Sofia Andersson ·
Kitchen10 min read
Niban Dashi: The Second Pour That Feeds the Whole Meal
Niban dashi is the second extraction from spent kombu and katsuobushi — milder, deeper, and made for miso soup and simmered dishes. How to brew and use it.
Sofia Andersson ·
Kitchen9 min read
Onigiri at Home: Rice Balls Wrapped Right
A technique deep-dive for onigiri that hold together: nori grades and moisture, four wrap styles, batch freezing, and fixes for every common failure.
Sofia Andersson ·
Kitchen9 min read
Soaking Seaweed: How to Rehydrate Wakame, Kombu and Dulse (Times and Ratios)
Dried seaweed expands five to ten times and each species wants a different soak. Times, water ratios and the mistakes that turn wakame slimy — one guide.
Sofia Andersson ·
Kitchen8 min read
Soaking vs Toasting Kombu: Two Roads to Umami
When to cold-soak kombu and when to toast it — exact times, temperatures and flavour outcomes, plus what each method does to texture and iodine.
Sofia Andersson ·
Explore7 min read
The Surface Marker Buoy: Choosing and Using Your SMB
How to choose an SMB or dSMB and deploy it cleanly — the tube that keeps boats off your head and surfaces safe. Sizes, types, reels and kelp-country tips.
Tom Okafor ·
Explore8 min read
Action Cameras Underwater: A Kelp Forest Filming Guide
How to get genuinely good kelp-forest footage from an action camera — the settings, mounts, lights and habits that separate keepers from mush.
Tom Okafor ·
Explore7 min read
Snorkelling in Swell: Technique for Moving Water
How to snorkel well when the water is moving — reading swell and surge, timing your entries, breathing through slosh, and knowing when to walk away.
Tom Okafor ·