Hello Seaweed Lovers! We have been busily harvesting all 11 types of seaweeds to bring to you throughout the year, and I am taking a short breather to bring you a yummy and easy Fermented Sea Palm recipe and 20% off any size Sea Palm for July! Use Code: SEAPALM
Sea Palm or Polstesia palmeaformis is a brown marine algae that grow exclusively on the Western coast of the North American continent. We carefully harvest only the frond tips, leaving at least 3 inches of growth on the stipes. Sea Palm has no roots to attach itself to the seafloor, so it absorbs nutrients from the water and makes its food using photosynthesis. It is rich in iodine, vitamins, trace minerals, and other phytonutrients, making it one of the most nutritious superfoods on Earth!
Sea Palm is one of our most popular seaweeds because it is so easy to eat and quite delicious! Eat it out of the bag for a crunchy snack like a “sea pretzel,” put it into noodle dishes, on top of rice, in stir fry or just break it up and sprinkle it on soups or salads. Please let us know your favorite way to eat Sea Palm!
Get Sea Palm HERE at 20% off using Code: SEAPALM through the month of July!
Don’t forget you have ONE more opportunity to forage for your own seaweeds on Saturday, August 5th at 7:30 AM! Save your spot while there are a few left!
Fermented Sea Palm Salad
Makes 6-8 Servings
1-ounce dried Sea Palm fronds
1/4-1/3 head Napa cabbage
1 clove garlic crushed
1 teaspoon fresh minced ginger
1-2 teaspoons sesame seeds
¼ tsp red pepper flakes
1 Tablespoon salt
- Finely shred the cabbage and carrots.
- In a large bowl, finely shred the cabbage and carrots and knead the salt into the mixture until the cabbage mixture releases water.
- Break the dry Sea Palm into 1/2″ pieces with your hands.
- Add the Sea Palm, garlic, ginger, sesame seeds, and red pepper flakes and mix well. Continue to knead because you want as much water as possible in your fermentation.
- Place the mixture in a small fermentation crock or a wide-mouthed jar, press it down firmly, and use a weight to hold it submerged in its juices. You can use a small jar, like a baby food jar, filled with water on top of the mixture to weigh it down.
- Add brined water if the level does not cover the top of the mixture by the next day. (Brined water is just ½ teaspoon salt mixed into ¼ cup water and brought to a boil. Make sure to cool before adding to the mixture.)
- Check ferment every couple of days until the desired tanginess is achieved. Usually about 1 week.
- Store in a sealed container in the refrigerator. It keeps in the refrigerator and becomes tangier with age.