What is the Gim(Seaweed/Laver)?
"Seaweed" is a colloquial term and lacks a formal definition. Laver(Seaweed) UK: /ˈlɑːvə/ US: /ˈleɪvər/ is an edible, littoral alga (seaweed). In Wales, laver is used for making laverbread, a traditional Welsh dish. Laver as food is also commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is also known as slake.
It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. The principal variety is purple laver (Porphyra umbilicalis).
Seaweed is also consumed by coastal people, particularly in East Asia, where it is known as zicai (Chinese: 紫菜; pinyin: Zǐcài) in China, nori (海苔) in Japan, and Gim (김) in Korea.
How to cultivate Seaweed and make?
In order to cultivate Seaweed(Laver), the sea and the river meet, the nutrients are high, the water depth is low, the difference between the tides is large, and in winter, the water temperature should be maintained between 2 and 6 degrees.
In Korea, we cultivate Seaweed(Laver) professionally. It has been cultivated for hundreds of years in Korea's western sea, which is suitable for the conditions.
From November to the end of April, we will harvest the Seaweed(Laver) that were grown in the net in October. The quality and taste of Seaweed(Laver) grown in early February is the best.
The harvested Seaweed(Laver) are created in the same way as paper.
Seasoned and Roasted
Today, using the plant's automation facilities, you can make a lot of Seaweed(Laver) in a cleaner and easier way.
In many countries around the world, using the first processed products of the above photo are producing many secondary processed products such as Sushi and Snacks.
