seaweedchef

We do regard seaweed as a difficult product to produce as food for dishes. It is done on daily basis everywhere but you have to be a good cook, must have the knowledge and feeling. I will try to explain why we think so. Living seaweed has to protect itselves from consumption by animals/bacteria etc. To do so it produces a very strong and effective (chemicals) repelant/inhibitor which is distributed within its structure. We were looking if we could ferment seaweed and see if it would be less harmfull to the human body by consumption. Fermenting was no problem. Alcohol content however low (6-8%). After drinking a glas most people desire for more would vanished. We increase the alcohol level adding sugar to 12-14%. Same result. Another stricking experience was that most male did not like the taste while females did not object to it. (Indifferent – reasonable) Looks that there is a difference between male and female. For this reason we assume that it has to do with differences in hormones. Every type of seaweed produces its own charastaric type of wine. By mixing different seaweeds before fermenting, improves the quality considerable. However, with it the desire to get one more drink increasing. For this reason seaweeds like dulse, ulva (sea lettuce), green rockweed are much easier in use/preparation than, kelp, nori, irish moss. The environment seaweed lives in is rich in bacteria. The good ones but also the bad ones. To stay alive seaweeds have developed highly specialized bacteria control mechanisms. The fact that it stimulates fermentation. (Growth of micro organisms and isolating and imolizing the bad one.) There is a growing demand from food producers for brown rockweed to be used to replace anti-biotics in food for example.