I CAN NOW MAKE SOFT KELP NOODLES!!!!

I’m on bag three of the kelp noodles.  Bag 1 was okay, but it was too crunchy for my liking.  The room-mate liked it, and we ate it all.  With bag number two, I had decided that I was going to deal with the crunchiness, but then I put the leftovers in the refrigerator, and when I got them out the next day, the noodles were soft. Was it the refrigerator, the marination, or the vinegar?  No idea.  Tonight, I did not want to wait until tomorrow, so I decided to try a new trick that works with other vegetables.  First I marinated for about 2 hours, but nothing changed.  Then, once I had the whole thing put together, I put the bowl in the dehydrator at 125 degrees for 20 minutes.  Voila!  Soft noodles, and the vegetables came out softer too.  This dish tonight tastes quite a big like Korean japchae (which is what I was trying for)

Next time I make it (maybe Thursday), I am going to pay attention to amounts so I can post a recipe.  Tonight, I must eat this up! Yumm!

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