Mister and I had a much more grandeur idea for this week’s Meatless Monday dish but all fell apart when both of us had a little too much fun on Friday night and paid for it on Saturday. There was no luxury of a sleep in as we headed off early Saturday morning to catch up with @cloudcontrol for grocery shopping at St. Kilda’s farmers market.
Saturday was a total write-off. Napping or rather sleeping in the afternoon and then followed by @eatnik’s birthday party. And it was also a night of disappointment when Argentina was defeated by German, 4 goals to nil. It was the one team that I had so much hope to win this World Cup. Dreams and hopes were shattered that night.
Mister was roped in to make kimchi for this week’s post. Making your own kimchi is like making jam. It’s really easy. Very satisfying and you can control the amount of heat.
- 2kg of white cabbage
- 40g of ginger, sliced
- 6 cloves of garlic, minced
- 1/2 bunch of spring onions
- 70g of grounded chilli powder
- 4tbsp of fish sauce soy
- 21/2 tbsp of sugar
- Approx. 1/2 cup of salt
- Salt each cabbage leaf and put aside for at least 2 hours. Drain off all the water and rinse the leaves at least 3 times. Taste and make sure that it isn’t too salty
- Add the rest of the ingredients and mix well. Taste and adjust accordingly
- Place the kimchi mixture into a airtight container and allow it to sit for at least 2 days
I was really heavy handed with the chilli powder and it is seriously hot. Took it out for a test run and I can confidently say that less than a handful could manage the heat. It has to be eaten with plain rice or mixed with non spicy foods to cool and dilute the heat. But having said that, it was rather addictive. It’s like a challenge to conquer the heat. But not too good the next day, I’m afraid.
I need a foolproof cure for hangover. Or does age have to do with slow recovery?