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Kombu Infusion

Addition 11

Kombu Infusion


500 ml Water
50 g Ginger, sliced
½ pc Lemon, wedges
1 pc Dried kombu


Medium saucepan Fine sieve Sterilized glass jar/bottle with lid for storage


In a medium saucepan, add water, kombu and salt. Allow to soak for 20 minutes.
Bring to the boil and add ginger and lemon. Simmer for 3 minutes.
Strain the liquid into a sterilized glass jar or bottle, and allow to cool.
The Kombu infusion will keep up to 7 days, if refrigerated correctly.