This magical sea vegetable can change your vegan life. Many people have asked me how I can eat so many beans and other legumes without the stomach pains and gas associated with eating beans and legumes.
Seaweeds are becoming more widely known as a healthy food with few calories and rich minerals. Kombu kelp, however, possesses something that other edible seaweeds do not, and this is what makes kombu kelp the “King of Seaweed.” Not only is Kombu kelp delicious on its own, but it is different from other seaweed in that it produces Dashi(stock). No other seaweed has that gift. This exclusive characteristic of kombu kelp is extremely important and is indispensible to Japanese cuisine. Dashi is the base of several dishes and valued as a vital and rich ingredient.
In my opinion, its real power is in its ability to take the gas out of beans; yes, removes the negative results of heavy bean and legume consumption.
All you have to do is put one piece of Kombu, whole, into your bean and legume dishes while they are cooking. For instance, I put a piece in the crock pot of the chili we ate for dinner tonight. I left the Kombu all day brewing in the chili. Like a bay leaf, I removed it when I served the chili.
It does not leave a seafood taste; you won’t even know it was in there, but you will notice a decrease if not full disappearance of gas and discomfort that some experience when eating beans and legumes.
I bought mine at Whole Foods!
