making relish with bull kelp

[@asherduff8627]

E. B. Klassen Down here in WA State I look for the youngest/smallest/lightest green because they're most tender. Peel before grinding. Just about anything fresh/ripe from the veg garden. Put in peeled whole garlic, ginger and tumeric (can take out before serving), use apple cider vinegar. Love corriander. For crunchier, you could add alum. Kelp gives new meaning to 1000-island dressing. Yum!

[@blortmeister]

I've used bull kelp to make both pickles and relish. As pickles, it has very little flavour, and I wasn't all that thrilled with the texture ( a bit soft for pickles)--but two young friends (5 & 7) loved them and went through bottles each. As relish, it tastes pretty much like a green cucumber relish--slightly different, but not anything I could describe. The texture could be a touch crunchier, but was perfectly acceptable. I recommend trying both or either.

[@sunitmody6064]

Very interesting!