Easiest Ever Kimchi

bowl-of-kimchi

I often hesitate to use the word “ever” in a recipe. Descriptions like “The most decadent pie ever,” or “The best breakfast you’ll ever eat,” are just a little bit too over the top because these statements hardly ever turn out to be true. But I kid you not, this recipe for kimchi is the easiest you’ll ever find. You mix up some brine, stir in chopped veggies, and then let it sit out for a while. You’ll be rewarded with salty, funky, and crunchy kimchi that is addictive.

A lot of the ingredients (rice powder, gochugaru pepper flakes, and sesame oil to name a few) that I needed to buy individually (according to kimchi recipes I found in cookbooks) are all ingredients found in gochujang paste. Since I’m on a budget, and didn’t want to buy half a dozen ingredients that I might only use occasionally, I subbed these with a combination of gochujang paste and other condiments.

Now this isn’t by any means a traditional recipe. Honestly, your Korean grandmother might be rolling in her grave right now because of the ingredients list. But even with it taking a different avenue from other versions, the results are a delicious ferment. As with most recipes, feel free to swap out some of the ingredients to make it as spicy, sweet, or tangy as you’d like.

kimchi-bowl

Easiest Ever Kimchi

Makes about 4 pints

Ingredients:

  • 2 napa cabbages or large bok choy, roughly chopped
  • 1 bunch green onions (green parts only), chopped
  • 1 1/2 tablespoons salt
  • 1/4 cup grated fresh ginger
  • 10 cloves of garlic, minced
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup sweet soy sauce
  • 1 cup gochujang paste

Directions:

  1. In a large bowl, toss the cabbage, onions, and salt. Set aside for 10-15 minutes to sweat. In a separate bowl, whisk together the remaining ingredients.
  2. Once the cabbage and onions have wilted slightly, add enough water to the bowl to cover the vegetables. Roughly mix the cabbage and onions in the water with your hands (to remove any excess salt that’s left) and then drain well.
  3. Add the drained cabbage and onions to the gochujang mix. Toss with either gloved hands or tongs until everything is well coated. Put the kimchi mixture into 4 clean pint jars, leaving headspace of about 2 inches. Use a fermentation weight to weigh down the top of each jar, ensuring that the cabbage stays underneath the brine. Now you can either cover each of your jars with a regular lid (and ‘burp’ them daily to release excess pressure) or choose airlock lids for less hassle.
  4. Store in a cool place away from sunlight for 3 to 5 days and start checking the taste of the kimchi on the third day. It’s ready once it’s bubbly and tastes delicious. Store in the fridge for up to a year (but I promise it won’t last that long).

Nutrition per serving (1/4 cup):

Calories: 33 Fat: 0g Saturated Fat: 0g Protein: 1g Carbohydrates: 6g Sugars: 4g

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Eating Through Rochester

I spent the last weekend of spring break visiting my sister in Rochester, New York. She’s moving from there soon and kept saying “Come visit me and eat all the good vegan food up here!” So I finally took her up on the offer.

I arrived early in the afternoon and we immediately went to John’s Tex Mex. The place was small, but not too cramped and with very friendly staff. We started off with chips and a flavorful chunky salsa.I ordered the un-beef burrito bowl with refried beans, rice, lettuce, tomatoes, red onion, and olives. It was served with a side of Cholula hot sauce and two house-made salsa (salsa verde and chipotle) which were fantastic. I honestly expected it to be smaller, with about the size of burrito filling, but the meal was so ridiculously huge that I ended up getting two meals and a midnight snack out of the one bowl. Not that I’m complaining, we definitely got a bang for our buck here.

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Street art was prevalent throughout Rochester. I saw the image below, a lot of illegal graffiti, a several professional murals. Poor Kaitlin had to deal with me pressing my face up to the window every time we drove somewhere or trying to roll down the window to snap a picture.

Dinner was at Spot Coffee, a nifty café inside a renovated Chevrolet service station. The atmosphere inside was great, with a tall ceiling and a large selection of seating areas. Plus the staff was very knowledgeable on what was and wasn’t vegan (parmesan cheese in the dressing, eggs in the bread, etc.)

I settled for the one vegan menu item, the hummus wrap. Apparently their hummus flavor changes on a daily basis, and that day was chipotle. I was pleasantly surprised with how this one turned out. I’ve had a few too many hummus wraps that were under-flavored with sad wilted vegetables stuffed inside. But this wrap was nicely toasted and stuffed with mixed greens, tomato, and cucumber. It was served with a side of balsamic tossed greens.For entertainment that night we stopped by The Little Theatre to see It Follows. The theatre was adorable and plays mostly independent movies. The movie itself was just okay. The positives were a creepy soundtrack and story concept, but it was nearly overshadowed by some very stiff acting.

Before I left Alabama, I’d heard multiple times to go eat at Dogtown when I got to NY. Since my life dream is to own a vegan hot dog cart, I think it makes sense to take any opportunity to try a new veggie dog.

I found out upon walking into the place that Dogtown was honorably mentioned in the Top Five Vegan Hot Dogs contest. I’ve actually been to the restaurant that won 4th, Dreamy Weenie’s in New Orleans. I may need to make a travel itinerary based around eating at all the other winners too…

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Inside the restaurant was pretty packed, so we ended up ordering our food to-go. The décor (and menu names) were all dog themed, and even included this adorable wall of  customers’ dogs.

What I ended up ordering, after staring open-mouthed at the menu board and the plethora of options for a while, was the vegan German Shephard. It was a veggie dog with saurkraut, yellow mustard, and cooked onions. The bun was also phenominally hearty (soggy buns make me sad) and didn’t fall apart before I finished the hot dog. Served on the side were fries and ketchup.

The East End area had a ton of cute little shops. One of which was Greenwood Books, a used bookstore with books ranging in topic from vintage piano sheet music to Appalachian herbal medicine.

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Unsurprisingly, I found a book that I needed. This vegetarian cookbook combined two things I love: food and travel. What’s not to like? Since returning home, I’ve already tried the beer battered tofu recipe (from the England section) and it was fantastic. We’ll see, soon we may have a monthly “travel” meal to other countries.

On my final night in Rochester we ate at the Red Fern, an entirely vegan restaurant. I ordered the Compost Plate, a nice play on the trash plate that Rochester is famous for. All piled together, it featured pasta salad, a chilled sweet potato salad, balsamic tossed mixed greens, and buffalo tempeh. Everything tasted fantastic, my only complaint was that the buffalo was not hot at all. Kaitlin said that she’s had a hard time finding anything actually spicy in the north, and that southern states seem to be better at accurately labeling things as “hot”.

 Kaitlin decided to partake in the buffalo sandwich, which featured the same buffalo tempeh as my plate, stacked together with pickled vegetables and bleu cheese sauce. After trying a bite, I could happily live without a vegan replacement for bleu cheese (bleck!) but the otherwise the sandwich was very tasty, especially the fresh soft bun it was served on.

 I had a wonderful time eating through seeing Rochester and hope to return again someday. Who knows, maybe that’s where my hot dog cart will end up. 🙂

Ponyo Ham Ramen (Vegan MoFo #5)

vegmofo

Ending a rough Monday with an easy and tasty meal is ideal, so today I relied upon a dish coveted by many college students: ramen. A Disney film that features this is Ponyo, a light-hearted Studio Ghibli movie that focuses on a friendship… and fish.

Ponyo starts as a cute little fish-girl living with her alchemist father under the sea. Her curiosity is never ending and because of this she loves visiting the human world. As Ponyo keeps interacting with humans, especially her new friend Sosuke, she evolves into an adorable little person. The problems arise when she risks becoming too human, and her father tries to return her to the sea.

Despite all this, Ponyo is always one to have a good time. Especially when it involves ham. Throughout the film she is fed ham at various times and is usually followed by her screaming “HAAAMM!” enthusiastically. It’s quite adorable, and inspired me to try an oddly tasty food combination from the film: ham and ramen.

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The following recipe might be a bit on the spicy side for some, so adjust the sriracha as needed. I skipped making a mock hard boiled egg, but if you prefer one for authenticity’s sake then Meet the Shannons has a good recipe.

Ponyo Ramen

Makes 2 servings

Ingredients:

  • 4 oz. uncooked ramen noodles
  • 2 cups vegetable broth
  • 1/2 tablespoon sesame oil
  • 1 tablespoon agave nectar
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 2 green onions, sliced
  • 4 pieces of vegan ham (I used Yves brand)

Directions:

In a pot mix the vegetable broth, sesame oil, agave, soy sauce, and sriracha. Bring to a boil and stir in the ramen noodles. Cook for 3 minutes, then set aside for 5 minute. Place each serving in a bowl and top with green onions and ham. Serve while watching this whimsical movie!