Das on Nostr: 2/3 For the marinade I used a 1"x6" piece of kombu, rinsed & cut into 1"x⅓" pieces ...

2/3
For the marinade I used a 1"x6" piece of kombu, rinsed & cut into 1"x⅓" pieces and added to
½ C (250 mL cup so approx 125 mL) rice wine vinegar
½ tsp salt
2 tsp sugar
≤1 tsp ginger juice,
torn dry red chili (no seeds) [Andoh calls for blk peppercorn or togarashi
Let sit 10-15 mins, then heat gently stir to dissolve, let cool while

Bring water to a boil in pot, add salted 🍉 rinds, keep heating till water just comes to a boil again (about 4-5 mins) then drain. DO NOT RINSE.
Let cool a bit.