Table 6.

Responses of consumption behavior of participants for kelp salad and sauerkraut sensory evaluation.

Parameters		Salad Study	Sauerkraut Study
		n = 102 (%)	n = 80 (%)
Would you like to consume your seaweed raw?	Yes	66 (64.7)	N/A
	No	32 (35.3)
Where do you usually consume seaweed?	Restaurant	58 (56.9)
	Home	24 (23.5)
	Other	8 (7.8)	N/A
	Not applicable	9 (8.8)
	Did not answer	3 (2.9)
Approximately how often do you consume seaweed?	<1 year	9 (8.8)	34 (42.9)
	1–2 times a year	34 (33.3)	N/A
	1–6 times/year	N/A	32 (40.0)
	1–2 times a month	17 (16.8)	11 (13.8)
	2–3 times a month	34 (33.3)	N/A
	Weekly	6 (5.9)	N/A
	>2 times a week	2 (1.9)	N/A
	Weekly or >1 time a week	N/A	3 (3.7)
What would make you consume seaweed more often? (CATA)	Availability	72 (70.6)
	Ready-to-eat	53 (51.9)
	Lower price	34 (33.3)
	Sustainability	34 (33.3)	N/A
	Sold fresh	31 (30.4)
	Minimally processed	26 (25.5)
	Longer shelf-life	21 (20.6)
What form of seaweed products do you typically consume?	As part of other foods like sushi	76 (74.5)
	Salad	45 (44.1)	N/A
	Soup	36 (35.3)
	Frozen smoothie cubes	2 (1.9)
	Other forms	16 (15.7)
Price for a ready-to-eat four-ounce (113.4 g) seaweed salad bowl?	Would not buy	8 (7.8)
	USD 2.00	24 (23.5)
	USD 3.00	41 (40.2)	N/A
	USD 4.00	24 (23.5)
	USD 5.00	5 (5.0)
Which sensory characteristic of seaweed is most important to you?	Aroma	6 (5.9)
	Color	3 (2.9)	N/A
	Flavor	63 (61.8)
	Texture	30 (29.4)
Did you know that fermented foods, such as sauerkraut, contain probiotics?	Yes	N/A	19 (23.8)
	No		61(76.2)
How often do you eat foods or dietary supplements containing probiotics?	Less than once per year		5 (6.3)
	1–4 times per year		15 (18.7)
	1–2 times per month	N/A	21 (26.3)
	1–2 times per week		23 (28.7)
	3+ times per week		16 (20.0)