Kombu (online only)
Fermented Wild Atlantic Organic Kombu!! When adding to cooking beans improves its digestibility by converting the ingestible sugars to digestive form. Kombu is rich in glutamic acid, an amino acid that gives taste to flavor. Vinegar is an old tool for ensuring to enhance your stocks by adding a few tablespoons when you start simmering your stock will help break down the collagen in meat bones and tissue, releasing extra gelatin. This taste like the ocean... what more do you want?