House prep · Mixer

Kombu Olive Brine

Yield

300 ml

Shelf life

2 weeks

Storage

Refrigerated

Ingredients

• 250 ml olive brine
• 50 ml water
• 4 to 5 g kombu

Method

1. 1Cold-infuse the kombu in the brine and water for thirty to forty-five minutes, then fine-strain.