I woke up on Sunday, and realized that it was the day that we rolled back to winter time.
I gained an hour!
I decided to make a Japanese breakfast with Kimchi that I had made 2 weeks ago.
Ready in: 24 hours (Preparation 10 minutes)
Ingredients:
<Prepare the following in a bowl>
1 small Chinese cabbage, into 1" wide pieces
1/2 cup of shaved carrots
1/2 cup of green onion, 2 inches long
1/2 cup of Daikon radish, squared
<Prepare the following in a bowl>
1/4 cup of Korean chili powder
1 tablespoon of grated garlic
1 tablespoon of grated ginger
1 tablespoon of grated apple
1 tablespoon of honey
1 tablespoon of fish sauce; makes a rich taste
Step 1: Cut vegetables and put them in a bowl. Put a handfull of salt, and leave it overnight in the fridge.
Step 3: Put the chili mix into the vegetable container, and mix well. Close the lid and shake it.
Step 4: Leave it over night in the fridge.
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| It tastes much better in 2 weeks. |
