Kombu Water | How To Use Kombu

Hi Siow

If you are using Korean kombu that is high quality then 1 A4 size sheet is fine.

Hi, I just made kombu water based on what was said in the video and then now when I read the recipe in this blog, it said use 2 A4 size kombu and I only used 1 A4 size kombu as per the video. I know you mentioned that it depends on the strength of the kombu but I am using Korean kombu and is very similar to what you have so appreciate if you can clarify that. Cheers.

Hi Sandy,

Is the brand you’re using Pacific Harvest? If so, your Kombu will come out darker as it’s a good quality brand. You can water it down if you find it too strong.

With Pacific Harvest, I use 2 strips for 5L of water. I will then freeze the strips and use them one more time before throwing them out in the garden :)

My kombu came in strips (15g) and I made my water with it all. It appears a lot darker (therefore stronger I think) than last time I made it. Two questions:
Is there a weight of kombu for your A4 sheet size?
Can I water the water down a wee bit after it cools?
Thanks Sandy

Hi Rosie,

If it’s been in the fridge the whole time and the kombu has been completely submerged in the water, then it’s fine to consume. It’s also important that the liquid isn’t bubbling – as this indicates the kombu has fermented. If the fermentation process has begun, you will need to throw it out.

I hope this helps!

I intended to leave my kombu in a mason jar of water overnight to make the broth, but now its been a week and I’m wondering if I can use it or do I need to start over?

Hi Hayley,

Thanks for the info! Bridget will be in touch via email :)

Love your work Bridget! Pacific Harvest Kombu has been air dried to preserve the mineral density – you will see lots of glutamine on our Kelp for this reason! The species of kelp we get locally around Australasia is naturally very high in iodine and makes a great Kombu/dashi broth. Love your idea of making this in the slow cooker overnight on a low heat!

Hi Linda,

Hmm, it’s hard to say, not knowing exactly what it is that you have.

If it’s thin and used for making sushi or snacking on, then no, it’s not the right thing to use. If it says Wakame on the package, then that’s also not the right thing.

Look for the words dried kelp or kombu on the packaging. If you’re still unsure, I recommend uploading a photo of the packaging to our BHK Family group on Facebook https://www.facebook.com/groups/1229426883854871 The BHK community will be more than willing to help :)

If you don’t want to publicly post a photo, then send it via email to admin@bridgetshealthykitchen.com so our customer support team can take a look for you.

All the best,

the Dried seaweed I purchased looks to be shreaded and round will it work same?

Hi Sarah,

1 month is correct. Some people have said they’ve stored it for even longer.

Kombu water is essentially just seaweed infused water, and the iodine helps to preserve it. It’s recommended to remove the kombu sheets before storing (this part has now been added to the recipe)

All the best,

Store for up to 1 month?! That can’t be right 😰

Kia Ora Catherine,

You are most welcome :)

Thank you for sharing Bridget. You are so generous x

Hi Alison,

Kombu and wakame are part of the sea vegetable family, and I recommend them as part of a healthy, nutritious diet. They are high in iron and iodine and are nutrient-dense. They also help regulate the thyroid, which helps boost and control metabolism. They are worth including in your diet daily if possible. If you have an allergy to iodine, you can substitute kombu with homemade vegetable stock/broth.

I hope this helps :)

Does it make any difference health wise whether or not we use Kombu water or the Wakame flakes on your recipes?

Kia Ora Rangi,

Happy to hear you found our Kombu video helpful :)

If you make any recipes using kombu, let us know how you go, we would love to hear about it!

All the best x

Hi, heard about you thru Mia. Your video for the hot pot from Lancashire came across FB, looks yummy gotta try this. Also loved your video on Kombu, learnt heaps. Putting that on my list of things to do. Thank you so much 👍