Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Seaweed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups shredded dried seaweed
- 4 cups water
- 3 cloves garlic (smashed but not minced)
- 1½ tbsp whole black peppercorns
- ½ cup soy sauce
- 2 tsp lime juice (concentrate OK)
- 2 tsp lemon juice (concentrate OK)
- 2 tbsp vinegar
- 3 tsp sugar
- 1 tsp ground ginger
- 1 tsp ground garlic
- ¼ tsp chili powder
Directions
In a large bowl, add 2 cups dried seaweed + 4 cups water.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Add garlic cloves + peppercorns + soy sauce + lime juice + lime juice + vinegar + sugar + ginger + garlic powder + ginger + chili powder.
Bring to a boil, turn heat down to medium and cook for 30 minutes.
You can adjust the salt level by adding water.
Allow to cool.
Strain into a container.