Project Overview
This project will build upon Kachemek Kelp Hub’s research and test the stability of salted kelp processed in Cordova and Kodiak with the purpose of extending the shelf life. The extended shelf life created by the low tech process opens up multiple opportunities including cheap shelf stable processing methods for rural communities and a means to create an ambient supply chain to ship kelp to co-packers. Blue dot kitchen will purchase sugar kelp and bull kelp from Cordova and Kodiak growers. The kelp will be salted, testing a more scalable process using various impeller agitators to efficiently and quickly mix salt and kelp, and then shipped down to Blue Dot Kitchen where it will be stored at ambient temperatures and tested monthly for a period of 4 months to measure its stability.