I have been using kombu in my beans for a couple of years and I love it: the beans are more tender and easier to digest, and the pot liquor is richer. I've noticed that there are kelp granules and powder for sale in a lot of health food stores. Two questions:
- Do all varieties of kelp help beans the way that kombu does in particular?
- Can kelp granules or powder be used in place of whole kombu when cooking beans?