Blend <quantity>25<unit>g</unit></quantity> of dried kombu seaweed

Mix with <quantity>400<unit>g</unit></quantity> of salt

Transfer to a pan and add <quantity>300<unit>g</unit></quantity> of water

Bring to a boil until the salt is dissolved and let it cool down

Strain it when the brine reaches around <temperature>50<unit>°C</unit></temperature>

Place in the refrigerator for 14d

Pick <quantity>250<unit>g</unit></quantity> cleaned beach peas

Place them in a mason jar and add the brine

Cover the liquid with a parchment paper and close the jar

Keep in a dry and cool place for 30d before using. The preserved beach peas are ready