Hmm..sorry but I am just not sure if it would work.

OH! It’s a total error. My auto-correct must have done it..I just fixed it. Thank you soo much for letting me know.

The kelp is a bit salty since it is from the sea..and that’s why we sprinkle some sugar on it. It could also have to do with the kelp you have – it may have more salt than some other type. You can try wiping off the salt with some wet paper towel before frying.

Wow!! And you still remember it after 20 years?? It’s one of my favorite too and I never understand why they sell this at stores when it is so easy to make at home and usually much better. Thank you for dropping this note – always makes my day when I hear back! 😍

Thank you so much, JinJoo!

Hi Stella, so the syrup turns into alcohol more quickly if there was not enough sugar. While the organic sugar is great, I think the result tends to vary more with that kind of sugar as opposed to the white one. As it tends to be less ‘pure’? The organic sugar is also less sweet which I think makes it a little tricky. Also, stirring often helps – at least every 2 days or so. Medicinal?? I’m not sure about that one. Just make sure you use more sugar than less. Cover the top completely. Use the right ratio amount.
Yes, removing the seed before fermenting should definitely be fine. Some people actually recommend it. I don’t do it because it’s too much work…I don’t think there’s any benefit other than that. Good luck!