Iâ€™ve been dying to make kimchi for awhile. I absolutely adore it, but the process always seemed so intimidating. In the end, it wasnâ€™t at all. It takes a bit of patience, but not the kind that requires attention. Instead, you spend a few minutes preparing the cabbage, then you let it go for a few days only to have it ready to eat without you having moved a muscle beyond initial preparation. The result is packed with healthy probiotics and is absolutely spicy and delicious. Please try this!
I was in a hurry this evening, so in the event of an emergency hungry tummy, I did the stop, drop and roll.
I stopped to look at what I had on hand: olive tapenade, some sun-dried tomatoes soaked in olive oil, fresh tomatoes, scallions, cucumbers and greens. And I simply took the washed leaves, dropped on the goods, rolled â€˜em up, and nom nom nomâ€™ed my way to satiation. Then flew out the door.
You know youâ€™re in Turkey whenâ€¦
â€¦that happens. How red and juicy and sweet and amazing is that!? I am not one to bite into a tomato as if it were an apple, but this guy was unreal.
In other news, here is a salad using none other than the cultured red cabbage I made last week.
Complete with tomatoes, avocado, spinach, lime salt, olive oil and lemon juice.
Another week of noshing wrapped up.
Have a wonderful weekend !
Mine involves a music festival, some researching/writing for work , a massage , and some overdue beach attire shopping Â .