It’s been a while. I’m sorry that I couldn’t keep the posts up as regularly as it should be, but we’re back. I’m also very happy to inform you guys that we have just moved to the new place. It feels so home, but we haven’t done any décor yet. So what we’ve been doing this days are unpacking, organizing and looking for stuffs for our new home.
I don’t know what about this new place. It makes me very housewifely. I cook and bake a lot. And moreover, I make thing from scratch a lot more. There are few jars of homemade tomato sauce, sambals and spicy condiment in the fridge. And I plan to make some jam and jelly when strawberries hit the market.
Today I make Sweet Carrot and Onion Kimchi. It’s milder than the regular version. We love a little kimchi along with our rice meal. It helps lightening up everything on the table.
Sweet Carrot and Onion Kimchi
Ingredients: (Make about 2 cups)
3 medium size carrot (about 200 gm)- peeled and sliced thinly
2 onions- sliced
1 tsp chili powder
1/2 tsp ground white pepper
1 tsp ginger paste
1 tsp garlic paste
2 tbsp sugar
2 tbsp rice wine vinegar
1 tbsp fish sauce
In the medium bowl, mix sugar, vinegar, ginger paste, garlic paste and fish sauce. Stir until all sugar is dissolved.
Add sliced carrot, sliced onion, chili powder and white pepper. Stir until everything is mixed well together.
Allow pickling for 2-3 hours before use or store in refrigerator upto 2 weeks.
I love a quick rice bowl with a dollop of sassy kimchi on the side. That spoonful of kimchi just kick the flavours together so well.