In San Francisco, chef Stuart Brioza at State Bird Provisions and The Progress uses the leftover pickling liquid from turnips not only for vinaigrettes but also as a brine to
rehydrate wakame (seaweed), which he mixes with sauerkraut and serves atop a salad of kale and roasted mushrooms.
Rehydrating the wakame only takes a few minutes, and while that is happening, you can thinly slice and salt the slices of cucumber and make the dressing, then mix everything together and put it in the refrigerator to marinate.
Not exact matches
To use
wakame,
rehydrate about a half cup of
wakame in about one cup of warm water.
We like to
rehydrate a little
Wakame seaweed to garnish and pop the tuna out of the tin just before serving.