As I prepare for the long trip to Asia, one of the things on my to-do list was to make a decent-sized batch of kimchi so it would have time to ferment by the time I return. Ever since I returned from my one-year stint there as an English teacher, I still miss good old Korean food from time to time, one of which is kimchi. While in Korea, I was lucky enough to get the chance to be invited over to a friend’s house whose mother-in-law showed me the basics of making kimchi during their kimjang, a get-together in the winter months (usually in November) where a family makes huge batches of kimchi for the following year. Although kimchi is usually eaten as a side dish for essentially every meal in Korea, I prefer cooking it in dishes like Kimchi Fried Rice and Kimchi Jjigae (Kimchi Stew), which requires sour kimchi. This requires a longer fermentation time so I don’t eat the kimchi I make until at least 2 or 3 months after I make it. I sometimes even wait for up to 5 months before I even think about opening the container. As I said, I like my kimchi really sour.
When I returned to the States, I found myself craving the stuff. Sure, you can find them in the refrigerated sections of the Asian market, but they were either (1) not vegetarian and/or (2) had loads of garlic in it. As such, I did some research, as all Asian mothers tend not to use measurements, and made up a recipe of my own for my Vegan Kimchi – sans the garlic. Since I’ve returned, I make around 2 batches a year. Continue reading
Has it really been that long since I updated my postcard wall?
Why, yes, it has.
Even though I don’t keep up with posting them up online in a prompt manner, I always do a little happy dance when I find another one in my mailbox. 🙂 It’s not the cheapest hobby, but it’s definitely cheaper than actually traveling! …Quite honestly, I’d love to be there in person.
Alas, the woes of being an adult!
I just love how they’re all different; I wonder if I will ever receive repeat postcards…
It’s amazing how time flies these days. It’s already November!
Even though my favorite time of the season is fast approaching, I find myself a little sad, because I’m caught up in this whirlwind of “adult” things (this will be reserved for a separate post… if I ever find the time for it). How did Halloween sneak up on me?? Then again, I really didn’t do it much justice – instead, I scheduled our family’s Thanksgiving 2014 Dinner the very next night.
This was mainly because I would be leaving the country the week of the actual Thanksgiving Day and I refuse to not have Thanksgiving Dinner this year. My family didn’t really care too much – they just enjoyed the fact that we would be getting together over food so they were pretty excited. Who am I kidding? I was most definitely excited as well. Food: the magic word. Now, I wouldn’t say our Thanksgiving Dinners are terribly traditional, but they are most definitely epic on their own level. Okay, quite honestly, they became more epic starting last year, because it was my first Thanksgiving with me married (Hah! That still rings odd in my mental ears.) and I wanted to have a legit Thanksgiving Dinner. Plus, it turns out that my other half never had a real Thanksgiving celebration and I was determined to change that. Before this, they were small, normal dinners with my immediate family and we might even have dessert (I live in a family of health nuts). Even before that during my childhood in California (and before my family became completely vegetarian), my parents would buy ready-made Thanksgiving Dinners and we would eat at home.
Last year’s Dinner was ridiculous. I put it together so I did most of the cooking and, of course, I insisted on making everything from scratch (except for the veggie “meat”). I don’t quite remember the menu but I remember cooking from the day before up until the actual dinner itself. There was vegetarian “turkey” (it was disturbingly in the shape of a chicken mold including the head), biscuits, mashed potatoes with gravy, veggie meatloaf, Cornbread stuffing, Grapefruit tart… my Asian family also brought over more Asian fare.
This year, we all had our roles, which is a big relief when you work full-time and my family Thanksgiving dinners means you cook for around 15 people. (The sad thing is that if we had one with all of my family members not in town, we might as well be a restaurant.)