Friday, September 30, 2011

cucumber kimchi or where is the cat?

It was definitely not the right time for sewing yet. I am still missing the ONE right fabric I have in mind for my little project to make it work perfectly. That it always such an issue if you want something specific andd it is just simply not there.

Until then we deal with the broken laptop - third time in three month - it just came from the second repair in a row and worked for mmm a week. I also try to stack the dirty laundry nicely in a corner next to the broken washing machine with the huge amount of estimated rapair costs and the not known ones and next the the new one the bounces all over the floor. However our cats love their life and the brandnew installed catflap to the garage, and it it is truly entertaining to get them to go through  in and out for everybody with treats and tricks. And where is the cat?

The day didn't go as planned. Not at all. Not even dinner, but instead of the easy quick meal I planned I spend a few hours trying out new recipes.  We ended up having dinner a little bit late with bulgogi, rice, fresh cucumber kimchi, gamja jorim, yaehobak boekkeum.
오이 김치 - cucumber kimchi

 10 pickling cucumbers
1 onion, chopped
3 green onion, chopped finely
1 carrot, shredded
4 garlic cloves, minces
fresh ginger, minced
Korean red pepper
1/4 cup salt
2 Tbsp sugar

  1. Cut the cucumbers in 4cm lenghts and slit-cut the cucumber sections lengthwise several times.
  2. Boil water and disolve the salt.
  3. Put the cucmbers in a bowl and pour hot salty water over it until they are fully covered.
  4. Drain water after 30 minutes, but keep the liquid.
  5. Add onion, green onions, carrots, ginger, sugar, red pepper to the cucumbers and mix well.
  6. Pour liquid over the mix until they are almost covered.
  7. Cover with a tight lid and let stand at room temperature for 8 - 10 hours.
  8. Refrigerate.

1 comment:

  1. OMG! I wanted to taste that. I super love korean foods and kimchi is my favorite.



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