- 2 cups water
- A 3-5cm piece good-quality (dark and thick leaf) kombu
- Wipe the Kombu with damp cloth.
- Soak the kombu in water and keep it in the fridge.
- Bring to a boil over high heat kombu and water in large saucepan with lid.
- Once it boiled, reduce heat to medium-low. Simmer until water reduces 25% for about 20 minuets. The colour should be clear green.
- Add enough cold water to bring liquid back to original volume.
- Remove kombu – you can keep in the fridge up to 3 days.