Vegetarian Kimchi Meets Almost Plain Rice Noodle

A few days ago, after I lurked around Food Critic’s food porn collection on Facebook (Japanese trip edition), my envy just wouldn’t go away so I decided to make kimchi to distract myself from the jaded monster inside of me.  Actually for a vegetarian like me who practically lives away from all things Asian, home-made kimchi is a pretty good idea to keep my head sane.

Since there’s a gazillion of recipes out there for home-made kimchi, I’m not going to get into the detail too much with regards to the ingredient proportion (haha…you caught me, my faithful lurkers — I’m just freakin’ lazy & forgetful).  ^^Y

Veggi Ingredients (not in any particular order)*:

-bok choy (surprisingly, I find it taste better than napa cabbage)

-napa cabbage

-carrots

-celery (this is another pleasant surprise)

-mushroom (haha…don’t use this…feel mushy in a “huh?” way)

*Soak all vegetables in salt water for awhile (about 45 mins up to 1.5 hour) and then drain the water.  Squeeze out as much water from the vegetables as you can before mixing it with the kimchi paste.

Kimchi Paste Ingredients (sorry, not exactly all around friendly for the Buddhist friends ^^”):

-chili flakes

-grated garlic

-grated ginger

-miso paste

-finely sliced onions (yellow onions)

-chopped spring onion

-dijon mustard

-a bit of soy sauce

-a bit of hot sauce of your choice

Mix the vegetables & the paste with a butter knife if you value your hands too much (or too lazy to wear a pair of disposable gloves).

The paste, mixed with a butter knife.

Oh yea, remember to put a weight of some sort on the veggi was they bath in salty tears.

Oh yea, remember to put a weight of some sort on the veggi was they bath in salty tears.  The paste already standing by.

Mix the vegetables & the paste with a butter knife if you value your hands too much (or too lazy to wear a pair of disposable gloves). Then, wrap the freakin' bowl with clear plastic wraps. Suffocate the darn thing. *___*

Mix the vegetables & the paste with a butter knife if you value your hands too much (or too lazy to wear a pair of disposable gloves). Then, wrap the freakin’ bowl with clear plastic wraps. Suffocate the darn thing. *___*  This is one of those rare times that one can act all psychotic without any legal or moral consequences, so go all out like a psycho maniac that you are! =D

Transfer the water weight on top of the suffocating kimchi-to-be.

Transfer the water weight on top of the suffocating kimchi-to-be.  Just let it sit at room temperature is okay.

I became more and more impatient as I monitor the progress of the kimchi each day and finally decided to unseal it on by the third day. Good thing it turned out fine. ^^ Usually, it would taste even better if you let it sit for at least a week.

I became more and more impatient as I monitor the progress of the kimchi each day and finally decided to unseal it by the third day. Good thing it turned out fine. ^^ Usually, it would taste even better if you let it sit for at least a week.

Transfer content into a glass jar. This particular glass used to hold sweet rice wine, but since there's no more sweet rice wine I just cleaned the jar & re-use it here. ^^

Transfer content into a glass jar. This particular glass used to hold sweet rice wine, but since there’s no more sweet rice wine I just cleaned the jar & re-use it here. ^^

Okay, now that kimchi is all set, get the "almost plain" rice noodle ready.

Okay, now that kimchi is all set, get the “almost plain” rice noodle ready.

Throwing in some kimchi magic on top on "Miss Plain Jane" et voilà~

Throwing in some kimchi magic on top of “Miss Plain Jane” et voilà~  My comfort food & dinner for the night as I eye-goggle over Song Joongki’s handsome face.  ^^  I only forgot to take a picture of me tasting success…but that should an indication of how successful the kimichi is! =P

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