Here's how to gather and dry kelp.
Kelp is rich in iodine, something many people don't get enough of.
Instead we ingest large quantities of nitrates and perchlorates, which can cause thyroid problems, especially in people with an iodine deficiency. The nitrates mostly come from preservatives in meat. The perchlorates mostly come from solid-fuel rockets and runoff from military installations, and are concentrated in the leaves of irrigated salad crops.
To learn more about these problems, here are some articles from google scholar.

Kelp has a high iodine content. The iodine content varies greatly from one sample to the next.
Excessive iodine can aggravate thyroid problems. Tell your doctor what you're doing and don't over do it.

Step 1: Gather Kelp

Don't pick living kelp that's still anchored by its stem. The kelp has enough problems already from sea urchins chewing the anchors off, power boaters snagging them and tearing them off, etc etc.
Only gather kelp that's either drifting freely or has washed up on the beach. If there's current, here's how to tell if kelp is anchored without even touching it: If the "head" is pointing upstream, the kelp is anchored. If the "head" is pointing downstream, it's drifting freely.
If you still see a lot of the stem floating at high tide, the kelp is drifting. At low tide you'll see a lot of stem even on anchored kelp.

Here I am off the coast of Northern California. I found this bunch of kelp drifting in the current.
Put it in a bag or other closed container before you get to the beach, you don't want your kelp to get sandy.
<p>Tim,</p><p>Thank you for this and all your very helpful, useful instructables.</p><p>Hope to see you at Maker Faire. </p><p>Rich</p>
<p>Yes, there is radiation from the 2011 plant meltdown, no, it isn't enough to be alarmed about eating things from the California coast.<br><br><a href="http://blogs.kqed.org/science/2014/01/15/new-fukushima-radiation-study-will-focus-on-west-coast-kelp-forests/" rel="nofollow">http://blogs.kqed.org/science/2014/01/15/new-fukus...</a></p>
<p>I have a book on cooking with sea vegetables if you would like to borrow it sometime. </p>
Good instructable about an overlooked resource! Two cautions - First, I don't believe you need a State of California fishing license to take kelp for personal use, but you DO need a kelp harvesting license if you intend to harvest for sale / profit. Second, there has been detection of radioactive isotopes in California kelp in 2012 following the Fukushima nuclear plant accident. (sorry to be a buzzkill) - Dennis Johnson
What does kelp taste like? is is crisp and brittle when it dries or chewy/rubbery? I've heard that its very good a while ago when i was in australia, they even had some footage of cattle walking down to the beach to munch on some kelp :)
It's crisp and brittle when it's fully dried. Salty and tangy if you don't rinse in fresh water. I used to like it best on the second day when it was chewy and no longer slimy.
It is a pretty unique flavor, I must say. I cook it in with steamed rice every once in a while- very good!
how are kelp and seaweed different (he asks, without taking the time to look up the answer himself)? I live in New England, and I think we have the fuzzy reddish stuff that looks like hair, and the green or yellowish stuff in your pics. Are they both kelp, or is the stuff with the bubbly ends kelp and the other seaweed? and are they both edible/tasty? also, I'm getting this downy hair on my chest. should I be concerned??
Kelp is a kind of seaweed. The majority of plants in the ocean are kinds of seaweed, so it is just a broad category. <br><br>If it is red and fluffy, it might be dulse, but I'm not sure.
does anyone see this comment? if so tell me.
I can't see it. Help!
yep i sees it
ok, thank you cause nobody has answerd my comments in a little while.
ok haha
Wow! I never knew that about granny knots. Any idea why that is?
Tim you never fail to deliver the goods! Keep 'em coming!
Mmmmmmm Kelp !
why did it dry green? the kelp at a beach is yellow, how come?
Excellent. I believe that there are a few small commercial harvesters of wild seaweeds, on both coasts of the U.S., but I'll have to track down the source. I am also fairly sure that "kombu" for making soup/broths is a variety of kelp. I use kombu frequently, in many "brothy" dishes and marinades because it is a natural source of the flavor enhancer MSG. While I agree that synthesized/concentrated MSG is not that great for you, kelp or kombu is a great thing to add that elusive and difficult to describe "other flavor" called "umami".
Can you do the same with seaweed? For sushi and such?
Pretty much the same. I've seen them doing it in Japan. The "nori" gets shredded and dried on screens. It's a lot like the "sea lettuce" that grows on rocks around here, but a little darker.

About This Instructable




Bio: Tim Anderson is the author of the "Heirloom Technology" column in Make Magazine. He is co-founder of www.zcorp.com, manufacturers of "3D Printer" output ... More »
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