Kombu Water | How To Use Kombu
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How do you use kombu?
Brilliant question! And it’s one I'm often asked about, as I’m a massive lover of kombu and its 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-free, sugar-free and fat-free. This water is easy to make and perfect for health-conscious people.
Hints, Tips & Tricks
We sell certified organic kombu at Bridget's.shop. It's GMO-free, 100% plnt-based and naturally dried. You can also purchase kombu 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.
Kombu Water
Gluten-free | Fat-free | Sugar-free | Low carb | Dairy-free
Ingredients
- 25g of Kombulicious
- 5 litre (1.3 gallons ) of cold water
Method
Place the kombu in a large pot or slow cooker, then pour over the cold water. Bring the pot to a simmer, then turn it to a very low temperature, or set your cooker to a low to medium heat, depending on your machine.
Allow the liquid to gently steep for 5 hours on a low temperature. After 5 hours, turn off the heat and let the liquid cool.
Remove the kombu and pour the cooled 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. Kombu can be reused once.
20 comments
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!