Fermented Dulse Recipe With Mooli

Fermented Dulse Seaweed Recipe

This fermented dulse recipe makes for a delicious, tangy ferment. With fermented foods all the rage at the moment, there is a good reason to start making them.

They have the potential for improving your intestinal tract health, they enhance the immune system synthesising and enhancing the bioavailability of nutrients, as well as reducing symptoms of lactose intolerance, thereby helping to decrease the prevalence of allergy in susceptible individuals, and last but not least they have the potential to reduce the risk of certain cancers.

This fermented dulse recipe is high in protein and makes for a wonderful superfood. Science Daily have written a good article on the potential for seaweed to be an alternative protein source that possibly rivals soybeans.

Further reading: The Edible Seaweeds of Britain and Ireland

Nutritional Profile of Dulse Seaweed

  • Protein 12-21%
  • Fat 0.7-3%
  • Carbohydrates 46-50%
  • Vitamin C 150-280 ppm
  • Beta Carotene 663 i.u.
  • Vitamin B1 7 ppm
  • Vitamin B2 2-5 ppm
  • Vitamin B3 2-19 ppm
  • Vitamin B6 9 ppm
  • Vitamin B12 6.6 ppb
  • Vitamin E 1.71 ppm
  • Calcium 2,000-8,000 ppm
  • Iodine 150-550 ppm
  • Iron 56-350 ppm
  • Magnesium 0.2-0.5%
  • Manganese 10-155 ppm
  • Sodium 0.8-3%
  • Zinc 3 ppm

Source: Algaran

Fermented Dulse Recipe – Ingredients

  • 500g daikon/mooli (sliced finely)
  • 10 garlic cloves (chopped into chunks)
  • ½tsp himalayan salt
  • 1oz dried dulse (chopped)

Fermented Dulse Recipe – Suggested Instructions

  1. Using your hands, massage the salt into the mooli and dulse seaweed, then allow to sit for 3 hours whereby some liquid should have been extracted.
  2. Mix together the garlic, mooli and dulse, then bash the mixture to extract more liquid, then pack tightly into a kilner jar and close the lid (remove the rubber ring so air can get in). Leave at room temperature.
  3. Each day press the mixture down into the jar, more liquid will slowly be released. You want the mixture to stay underneath the mixture, then leave at room temperature for a minimum of 7 days. You will start to see the mixture bubble as it begins fermenting. Leave until the bubbling has stopped, then replace the rubber ring and close the jar. Store in a cool, dark cupboard until you want to eat it.