Non-traditional types of kimchi?!
Non-traditional types of kimchi?
I'm not korean, but my mother in law is, and we make kimchi together at home (I live with my in-laws to help them, they cannot speak english, have no health insurance, and my umma [mother in law] needs me to help her). I LOVE kimchi, as long as it dosnt have dashi (beef stock) or any other non-vegan food source in it, I'll eat it. She taught me how to make chinese cabbage kimchi, cucumber kimchi, mung bean sprout kimchi, and daikon kimchi. I was wondering... could one also make kimchi from american veggies like fresh green beans, broccoli, carrots, peas, onions, bell peppers, brussel sprouts, white/sweet potatos, etc.? has anybody ever tryed non-korean vegetables made into kimchi? how was it? thankx =)
Answers:
I know this is probably traditional, but kimchi dumplings are one of the yummiest things on earth... especially if dipped in 1 part rice wine vinegar, 5 parts soy sauce.
If you have the desire to make your own, marinate frozen and crumbled tofu in flavor of your choice and add that to the kimchi when placing in dumpling wrapper.
Also, Rice Crispies made a kimchi flavored version for a while... but it didn't work out.
:)