Everyday, I try to make something with seaweed and vegetables. When I was growing up, my mother used to tell us that if we ate Konbu, we would have beautiful black hair like konbu but maybe it was just her tactic to get us to eat more seaweed. I am glad she got me into the habit. Now I appreciate Konbu even more, for its vitamins, minerals and fiber. Both sea and land vegetables make me feel good.
I made a quick pickle-Asazuke with Mizuna and cut Konbu. Mizuna has a nice piquant peppery flavor. The texture of this pickle is crunchy and slightly slimy. The sliminess comes from the extracts of the kombu. It is something you might have to get used to. I love it.
The pre-cut dried konbu is great for making pickles and sauted dishes. Best if you hydrate them before you put them in the pickle press. Don't soak the konbu too long because you want to use the extract, especially the iodine to season the pickle. The amount of salt to use is between 1-2% of the total weight of the vegetables. For this recipe, I use 1-1.5 teaspoons of salt for about a pound of vegetables. Some dried kombu are saltier than others, so you need to make the adjustment accordingly. I don't like to oversalt so I try to stay at the lower end of the ratio.