Dulse Vinegar

1. Briefly rinse the dulse in cold water.
2. Let the dulse drain well and place it in a preserving jar with the vinegar.
3. Allow to infuse for at least one week.
4. Blend the vinegar and the dulse together, then filter.
5. Take a little of the blended dulse and add it back to the filtered vinegar.

Serving suggestions: as a base for a dressing or as a flavour enhancer for a starter or amuse-bouche, such as a mixed seaweed salad.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.