I bought this bag of salted kelp in the refrigerated section yesterday thinking I had misunderstood what I had thought salted kelp was for an onigiri recipe I want to prepare. Apparently there is a dried salted kelp product (which is what I wanted) and a non-dried salted kelp that needs to be refrigerated(what I bought).
So, I have some questions about this:
Can I use what I have the same way as dried once I soak to reduce saltiness? Or how should I use what I bought in relation to onogiri and/or soups?
The top of the kelp close to the top of the bag are lighter in color. Is that bc of light exposure or is it old or any of thoughts?
I have included some pictures that I hope help to explain what I am asking about. Thank you!
by Delgado69