kimchi

I don't know 

how I got myself hooked on to watching Kdrama

but

 it led me to this

the making of kimchi

the korean way of fermenting salads

first time I'm making it

and it turned out to be so delicious!!

all set to be fermented!

(picture above)

after 30 hrs at room temperature
when the smell  of sourness is so strong which is a sign of fermentation

each cabbage is placed into wide-mouthed bottles individually 

and kept in the fridge

I am not a Korean
obviously I've no experience cooking Korean dishes
and I can't take any credit for this

words of thanks to Maangchi the great Korean chef
 who made it possible for me to make this delicious salad 

"gamsahamnida"

here is the link to her video

this is fresh kimchi
which I consumed with hot white rice
immediately after making it

I added drops of lemon juice to this
because it never get fermented



Happy new year everyone
and may you have a great year ahead :)

zucchini chips

I've always wondered if zucchini and cucumber are the same

because they look almost the same from the outside

only after slicing it open do I realize that they are different

cucumber contains lots of water whereas zucchini are almost dry

and after a successful attempt on  ratatouille
I am deep-frying zucchini as chips!
and it tastes so yummy :)

here's how easy it is to make:


wash and dab dry zucchini with a kitchen towel

on a chopping board thinly slice the zucchini using a sharp knife or mandoline slicer

on a stove heat up 1 cup cooking oil for deep frying in a wok

when the oil is hot enough gently put in slices of zucchini and let it fry for a minute

turn it over the other side and let it fry for another minute or till golden brown

meanwhile line a colander with kitchen towel

remove the fried zucchini from the hot oil and drain excess oil in the colander

sprinkle lightly with fine salt all over the zucchini

serve hot

eat it on its own or as a side dish

bon appetit! ;)