Sharing JADAM
In your book, you have mentioned that using seaweed (kelp to be more specific) can improve the color of the fruit/vegetable. Does this happen due to the seaweed or because of the sea salt they have on them? I mean, shall I rinse the seaweed to get rid of the excessive amount of salt or leave it as it is?
I look forward to your reply!
Comments and replies
댓글 정렬
BEST Comment
BEST Comment
The number of replies and recommendations is automatically added together and displayed.
My commnet view
JADAM members
and 1,376 Donors.
[View donors, search by regions or crops]
