Here is a quick video on preparing sea moss gel that I made when i had only 4 hours to prepare sea moss from start to finish. The app I used spliced 4 videos together to what you see below.
- I started with a tangled knot of dried sea moss as I call it which weighed .5 oz on my electronic scale.
- let it sit in water to loosen up a little and then start the first pick through if you have time about 5 – 30 min.
- pick through it to remove all debris
- let it sit in clean water with lemon slices to remove the fishy smell and to swell to 3x its original size anywhere from 3 hours to 12 hours. If you don’t have time, then you can let it sit about 24 hours (try not to go over 24 hours)
- pick through again to remove debris you missed the first time (the gold St. Lucian moss is easier to see and seems cleaner to me. (I constantly lift and pick until I’m satisfied that it is clean).
- The .5 oz will swell to about 1 cup.
- place in blender or ninja
- add about 10 – 12 oz water (add more if you want a looser gel and less if you want it tighter. After your first time, you will know what you like)
- blend until smooth and silky (about 2 min)
- decant into a clean jar
- refrigerate and use a clean spoon to take what you need 1 – 2 tablespoons, it will not spoil as long as it stays cold and clean for about 4 weeks.
- you can also chop the cleaned and rehydrated sea moss into your salads (it tastes fine, it’s not gross)
Categories:
