As it can splatter on the floor, lay a large bowl, plastic for kimchi, and cut the long kelp into palm-sized pieces with scissors.

Cut the kelp the size of your palm into 2~3 pieces vertically, stack it, and cut it into the length of your little finger.

Line up the airtight container. Use airtight container that is not too high.It's not easy to stack kelp if it's high.

Stack the cut kelp according to the size.

The expiration date is at the top or bottom of the envelope. Cut and place it in a visible area with scotch tape. If you use the foundation paper, it becomes messy when you open it due to the sticky marks. Store it in a dry and cold place with tape, so the freezer is only wet and cold, so it's not appropriate I'll put it in the box with the sauce You can stack the kelp up and take out one or two at a time and put it in when you boil the soup.

I'm going to clean up the seaweed this time

You don't need scissors for seaweed If you press it with both hands with the skin container, it will be cut easily. I use a handful of seaweed without taking it out So, seaweed is placed in a high airtight container one by itself. Seaweed has an expiration date at the bottom of the package, so cut and paste it. If you cut and organize it like this, it's convenient to use and space is good.