How do you use kombu?

Brilliant question! And it’s one I often get asked as I’m a massive lover of kombu and it’s health benefits. 

If you’re reading this, then you probably already know what kombu is, but if not, check out my video below where I explain what it is and how you can incorporate it into your diet.

If you’ve been following me for a while, then you’ll know that kombu water is one of my foundation recipes and that I use it as a healthy alternative to broths. You’ll find kombu water in all my soups, sauces, stir-fries, gravies, pho, tom yum, pot roasts and braises! To say it is a staple in my kitchen is an understatement. 

I always have a couple of jars of kombu water in my fridge ready to make a quick, tasty lunch or dinner. 

Not only is it rich in dietary fibre, very low in calories, aids digestion and tastes fantastic, it is also gluten, sugar and fat-free. This water is simple to make and is perfect for those who are health conscious.

Hints, Tips & Tricks

You can purchase kombu (seaweed) from a good Asian supermarket. If you are struggling to find some, try searching online for kombu and check out my video below where I take you shopping to show you what to look out for.

Kombu Water

Gluten-free | Fat-free | Sugar-free | Low carb | Dairy-free

Ingredients

• 2 large pieces of kombu, A4 paper size
• 5 litre (1.3 gallons ) cold water

Method

1. Place the kombu into a large pot and pour over the cold water. Bring the pot to a simmer and then turn the pot to a very low temperature.
2. Allow the liquid to gently steep for 5 hours on a low temperature and then cool.
3. Pour the liquid into glass jars and add the kombu. Store the water in the fridge for up to 1 month.