Pickled fiddleheads fully boosted by kombu kelp. Yummy!
<Ingredients>
Freshly harvested seiyo meshida lady fern (cleaned in photo)
Kombu kelp (enough sheets to sandwich fiddleheads)
<Directions>
1.
Cut discolored ends of lady fern fiddleheads, and blanch for 2 minutes.
Drain, and let cool.
2.
Place plastic warp on a tray, lay kelp and lady fern alternately, top with kelp, and wrap.
Refrigerate for 1+ hours.
<Notes>
<Ingredients>
Kombu kelp (enough sheets to sandwich fiddleheads)
<Directions>
1.
Cut discolored ends of lady fern fiddleheads, and blanch for 2 minutes.
2.
Place plastic warp on a tray, lay kelp and lady fern alternately, top with kelp, and wrap.
Refrigerate for 1+ hours.
<Notes>
- If a slightly stronger taste is desired, this can be served with soy sauce and wasabi.
- Keeps for several days.
- The flavor naturally becomes stronger when fiddleheads are left sandwiched longer.
- Sandwiching ingredients is a common preservation technique for fish (see fish kobujime recipe here). When used for vegetables, they take on kelp taste and aroma much faster than fish.
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