homemade

i've got the next couple of days off work to dedicate to the completion of my thesis. met with my professor this morning to go over the progress and went home feeling pretty good. for lunch, i whipped up some soba noodles and baby bok choy with a soy and rice vinegar dipping sauce. mmm, good. our water heater pooped out the other day and a plumber is coming shortly to replace it, showers at the gym come in mighty handy about now. in the interim, i decided to put myself to use on the vegan kimchi project that i mentioned a couple weeks ago.

i improvised on the recipe, looking at several recipes out there on the internets. for this, i took a tablespoon of rice vinegar, 1 T. soy, and a few T. of dried korean chilis and let them soak.

grated up a 1.5 inch piece of ginger, 4 cloves of garlic, and shredded 3/4 of a carrot into the compote. tossed in a dash of sugar and a healthy dash of salt.

then sliced up a little baby bok choy and 1 green onion to add for good measure. peeled a stout korean daikon and sliced into 1/4 diameter pieces about 1/4 inch thick.

mixed it all up as best as possible and funneled it into a good ol' mason jar. the fermentation period is supposed to take 4-7 days until its ready for eats. it will be difficult to walk by this bubbling vessel the next few days as it gurgles up a hello from the counter top.