Thai Style Yellow and White Carrot Salad

Ingredients

Salad:
Carrots - of any colour
Garlic
Ginger
Unripe black pepper
Roasted sesame seeds
Red chili
Coriander leaves
Spring onions
Roasted cashew nuts or peanuts

Dressing:
Rice vinegar
Mirin
Lime juice
Sesame oil
Salt

Directions

Thinly slice the carrots and finely chop the chili, garlic, ginger, onions and fresh coriander leaves.
Mix the dressing with pepper, chili, coriander leaves, onions, garlic and ginger.
Add carrots and give it all a good toss.
Sprinkle with cashews and sesame seeds.

Kimchi

This kimchi is 1 month old.

Ingredients

Salt
1 napa cabbage
1/4 dl sweet rice flour
1 1/2 dl water
1/4 dl sugar
1 dl save-the-fish sauce 
1/ - 1 dl red pepper flakes 고추가루  
4 chopped cloves of garlic
2 tbsp chopped ginger
2 tbsp chopped onion
4 chopped scallions

Directions 

Cut cabbage twice lenghtswise. Wash thoroughly. Rub carefully with salt, making sure that salt goes everywhere. 

Leave to rest for two hours. Then massage and turn and leave to rest for another three hours.

Mix sweet rice flour, water and sugar until it becomes translucent. Cool a little and mix in the rest of the ingredients.

Wash the cabbages thoroughly - and then once again. Wring in order to get as much excess water out.

Wear gloves and carefully spread the mixture everywhere on the cabbage. Finally massage gently.

Fill into a sterilized glass jar with a sealing lid. Leave for two days in room temperature in order to ferment. Store in the fridge.

The flavor develops a lot over time.

Check out Maangchi making non-vegan kimchi for procedure details.

Mango Pickle

Hot, spicy, tangy indian mango pickle.

Ingredients
3 raw (as in not ripe - must be hard as rock) mangoes
1 green chili
2 1/2 - 4 tbsp red chili powder
2 tbsp mustard seeds
1-3 tsp fennel seeds
1 tbsp cumin seeds
2-3 tbsp salt
1 tbsp sesame oil (optional)
1 tbsp curry leaves
1/2 tbsp turmeric
1 tbsp mustard powder
1 tbsp fenugreek seed powder
4-10 cloves of garlic
1 tsp asafoetida/hing (optional)
3+ dl vegetable oil (not olive oil)

Directions
Cut mangoes in small chunks. Remove the actual soft seed inside, but leave the shell of the seed on the mango pieces. Peel and half the garlic cloves. Chop the chili into small pieces.

Heat 2 dl oil and add cumin, then mustard seeds. When the mustard starts popping add curry leaves, chili, red chili powder, turmeric, asafoetida and finally mustard powder, fenugreek seed powder, fennel seeds and garlic. Stir and remove from heat after a minute or so. Add salt.

Mix all ingredients and fill into clean scalded glass jars. Squeeze the pickle down hard to avoid air pockets. Finally cover with 1/2 an inch of vegetable oil to seal off air. Store in the fridge. It's a good idea to give the pickles a stir after 3-4 days, add more oil to cover if needed.

The pickles mature in 1-2 weeks and last for months and months in the fridge.