Thursday, August 28, 2014

How to make vegan Kimchi

2-3 pounds of Napa cabbage
1/2 Pound of Korean radish or daikon, julienned
4-5 Green onions(scallions). cut into 2-inch lengths, then slivered
2 tablespoons of minced garlic
1 tablespoons of minced ginger
1/2 cup of sea salt or kosher salt for soaking, 1-2 tablespoons for seasoning
1/2 cup of Korean red pepper flacks(gochugaru)
1/4 cup of ground dried mushroom, shiitake or any kind 
2 tables spoons of dried kelp, diced finely
1/2 cup of water
1 teaspoon of sugar, optional  

 1. Cut the cabbage into 2-inch pieces. Discard the rood end.
 2. Soak the cabbage in salted water for 5-6 hours until the cabbage become rubbery.
 3. Wash the cabbage thoroughly and gently. Drain the cabbage in a colander and set aside.
 4. Place the remaining ingredients in a large bowl and combine them thoroughly.
 5. Using your hand, gently work the mixture into cabbage until they are throughly coated. Gloves are recommended when you are mixing with hands.
 6. Pack the kimchi into the jar. Let the jar stand at room temperature for 1-2 days, then refrigerate.

Wednesday, August 20, 2014

Summer in Europe

I enjoyed very much spending time in Europe this summer. I can wait to visit again with my little guy.  

Monday, March 18, 2013

Napa Valley

It was good to visit Napa Vally again. Weather was perfect and streets were quiet.

Thursday, January 17, 2013

Taking more pictures is one of my goal for this year.

about smallvillemade

My photo
Small design studio makes everyday goods for minis and grownups in limited collection. we carefully select the materials and design each items with distinct details. smallville is designed and handmade by Jimin Mannick in San Francisco, California.