Seaweed is readily available to coast dwellers who venture out at low tide, and getting easier to come by for the landlocked at local grocery stores and online. If you want to learn how to forage your own, visit my Instructables: Harvesting Kombu and Wildcrafting Nori, Wakame, and Other Seaweed.
So say you find yourself with a stash of dry seaweed, a great way to use it is to make kimchi. This is a ubiquitous fermented condiment in Korea, sort of a spicy sauerkraut that's served on the side almost all dishes. I recently had it inside pierogi's at a great Korean-fusion diner and it's my new go-to for grilled sausages. Pictured here is a mix of seaweeds-sea palm, wakame, bladderwrack, nori and kombu. Seaweed is a super food in terms of omega-3's, anti-oxidants, vitamins and minerals. And fermented foods have “healthy bacteria” called lactobacilli, which aid digestion. So your system will be humming and this stuff is really delicious.