I've seen an alternative recipe that involves a much thicker kimchee paste by boiling up glutinous rice flour with the sauce ingredients. This would also be interesting to try at some point. Since the husband and I have both been developing colds and coughs again, some chicken congee, pickles and a tin of grilled eel with black bean paste I've seen saving at the back of the pantry might be nice.
I miss Chinese-style salted cabbage as well, and need to get around to making it. I love the textural crunch and hit of salt, really. It's also a nice soup ingredient with a spot of tofu.
One of these days, I will amass more small saucers and bowls, or even a couple of bento boxes, so that I can serve up all manner of tiny pickled objects with lunch. Arranging them in a bowl is nice and all, but there's only so much room on the bowls we have. Also, a couple of noodle bowls, at least, so ramen can be properly slurped and topped.
Mmmm, tofu, carrot and seaweed pickle!
Otherwise, work has been insistent, but actually quite intellectually stimulating. I feel like I was able to get a lot done these past two weeks, and I have begun writing again. I so badly want to finish writing Finches, it's bizarre.
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