Korean Kimchi 韩国泡菜 (Vegetarian Version)

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This is my first time making kimchi. Actually I wanted to make kimchi for so long.  But I have no courage to try until I meet a friend who used to make her own kimchi. Without much hesitating I seek her help. I adapt her recipe with some changes.  Since I making vegetarian kimchi I omit fish sauce and substitute with vegetable stock. This vegetarian version is using spring onions. For vegetarian consumers who not taking spring onion may omit and increase the amount of ginger.

Vegetarian Acar Awak

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Few weeks ago, I visited a vegetable farm selling fresh Japanese cucumber at very reasonable price. Without much hesitating I bought about 2 kg back. Since it is too much to consume as salad I turned it into acar. Acar is type of pickling made from different vegetables in vinegar, chili paste as well as aromatic spices. I'm glad I found this vegetarian version Acar Awak at Kimmy,Cooking Pleasure. I used vegetables that I have, cucumber and carrot in this acar. 

I reduce the amount of vinegar in blanching water. Therefore my acar is not sour. It is very spicy due to the heat from the chili paste. The cucumber is crunchy and overall I'm happy with the result.

Pickled Roselle(洛神蜜餞)

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Roselle is one of Hibiscus family. In Malay we called asam belanda and 洛神花 (Luo Shen Hua) in Chinese. Fresh roselle has high content of Vitamin C along with vitamin D, vitamin B1, vitamin B2, and vitamin B2 Complex, Vitamin A, Niacin and Calcium. Refer here for more info.

I know about roselle from my MIL. She has many roselle plants in her Orchid Nursery. The fresh roselle is commonly use in preparing drinks. I am amazed with the bright red colour and taste. It tastes similar to Ribena.

Do you know that fresh roselle can make into pickle too? It only involves blanching and storing! A lot easy than making into jam! You might wonder what to do with pickled roselle? According to Carol (recipe source) it can be eaten as snack. Surprisingly this pickled roselle has crunch texture as you munch! I can't eat more than one as too sweet :P Besides munching the roselle syrup from the pickled is great in preparing drinks. Just dilute the syrup in water and is ready to go! For bakers like me definitely not forget using it in making desserts.

Before I sharing recipes on using pickled roselle let see how to prepare it. Got to be patient as it needs 3 days for the pickled to mature.

Adapted and slightly modified from Carol 

Pickled Roselle

Ingredients :

250g fresh roselle (after separate from the central seedpod)

40ml lemon juice, from 1 lemon 

300g sugar (divide into 2 portions, 150g each)

Methods :

1. Make a cut (about 3cm) at bottom of seedpod. Push seed out and keep the red fleshy calyx (try keep whole calyx).

2. Wash the red fleshy calyx till clean. 

3. Bring a pot of water to boil. Add in clean red fleshy calyx and blanch for about 5-6 seconds. Remove and drain. Leave aside to cool.

*Important not to blanch too long as it will lost the crunchiness of the pickled roselle.

4. In a mixing bowl, add in cool calyx together with lemon juice and half portion of sugar (150g). Mix gently to combine.

5. Prepare a clean jar. Add in mixture of calyx. At the top, add in the remaining portion of sugar (150g).

6. Close the lid and leave the jar at room temperature for 3 days before refrigerate.

*turn over the jar each day to ensure all the calyx is fully covered with sugar syrup.

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~See Ya In The Gumbo hosted by Ms. enPlace

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv

Pickled Cucumber and Carrot

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I still have some recipes baking with muesli. However today feel like sharing this easy pickled with cucumber and carrot.

Cucumber sold at my place is not cheap. When it is on sale in can be 4-5 times cheaper! What to do with those fresh cucumber? For me, the best way is to make pickled.

I used to make this pickled as condiment to go with my meals. I enjoy it very much especially having them with sambal and fried food. It can be kept well in fridge for 1-2 weeks. Do remember to use clean utensil every time you dish out from the container. While getting the vegetable ready it is advisable to prepare the syrup in advance (30 minutes ahead) and leave to cool before adding the vegetables.

Ingredients:
~syrup
1/2 cup rice vinegar
1/2 cup sugar
Few small chilies (thinly sliced)
*More if prefer spicy
*I can taste the heat of thinly sliced chilies. Just halfed the chilies if you prefer dish out when you eat.

~vegetables
3 medium cucumbers
1 small carrot
2 big chilies
1 big onion (I used white onion. Bombay onion is better)
2-3 tsp salt

Methods:
1. Remove seeds from big chillies. Cut diagonal into strips. Leave aside.

2. Add vinegar and sugar in a pot. Bring to boil and stir occasionally till sugar melt.

3. Off the heat, add in small and strips chilies and leave to cool completely.

4. Peel the cucumber. Cut length wise into half. Then further divide into quarter. With a knife remove seeds by running blade from one side to other side. Cut diagonal into thin slices. Slice till all finish.
* not need to be very thin as you can taste its crunch after pickled.

5. Sprinkle about 2 teaspoons salt into cucumber slices bowl. Mix with hands till all well combine. Keep aside for about 5 minutes for the salt to extract excess water from cucumber.

6. While waiting for cucumber do the same for carrot and onion.

7. Squeeze all the salty juice out. Rinse (with drinking water) and squeeze again (I rinse for one more time and squeeze again). Do the same for carrot and onion.
*Taste it. It should not be too salty.

8. Toss all the squeezed vegetables into the cool vinegar mixture. Keep into container with lid on. Keep in fridge and best to enjoy after an hour.

To all Hindu friends and readers, wishing all a very Happy Deepavali!