In the past couple weeks (thanks to a trip to the Asian grocery store.. something I get around to once every few months or so) I became re-inspired by some Asian flavors. I finally located some szechuan peppercorns so I made some Chili Oil from this awesome site, Woks of Life (great blog to follow!). I’ve been basically adding it to everything lately, including this cucumber salad.
Cucumbers marinated in a mixture of Soy Sauce, sesame oil, honey, and rice vinegar (I eyeball everything…) and garnished with some cilantro, sesame, and chili oil.
Then I made a big old batch of Kimchi. I’ve made it a few times but never felt confident enough to make a whole lot.. I finally felt good about it and went ahead and got two big heads of napa cabbage and went for it.
Before everything was mixed together…
After it was done fermenting for three days. Thought I’d try to be a little creative with the photography here as well 🙂