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 above for more information.
Gluten-free | Fat-free | Sugar-free | Low carb | Dairy-free
- 2 large pieces of kombu, A4 paper size
- 5 litre (1.3 gallons ) cold water
- 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.
- Allow the liquid to gently steep for 5 hours on a low temperature and then cool.
- Remove the kombu sheets and pour the liquid into glass jars. Store the water in the fridge for up to 1 month. Tip: freeze your used kombu sheets and reuse them the next time you make Kombu Water. Sheets can be reused once.
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
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 👍