Carrot Kimchee over Jerk Potatoes
Quick pickled carrot kimchee over jerk potatoes. Two great spicy tastes that go great together.
Prep Time 1 hour
Cook Time 7 minutes
Total Time 1 hour 7 minutes
Servings 1
Ingredients
Carrot Kimchee
- Bunch of small baby carrots sliced in half lengthwise.
- 3-5 tablespoons of salt.
- Five tablespoons rice or white vinegar.
- Two tablespoons of Korean red pepper one finely ground, one coursely ground. You may add more if, like me, you are nucking futz.
- Ground ginger and garlic powder to taste.
- 4 teaspoons of sugar.
Jerk Potatoes
- 1 or 2 small potatoes cubed.
- 2 heaping tablespoons butter.
- Jerk seasoning to taste.
Instructions
Carrot Kimchee
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Place sliced carrots in a bowl.
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Add salt.
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Mix well. Set aside to sit for one hour.
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In a separate bowl, combine the other ingredients.
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When the hour is up, drain the liquid from the bowl of carrots and pour this mixture over them.
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You may add a little more vinegar if necessary to make sure they are at least half covered.
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Let sit for another hour.
Jerk Potatoes
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Place cubed potatoes in a bowl. Place butter on top of potatoes. Cover lightly with jerk seasoning, to taste. Microwave for 5 to 7 minutes.
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Serve the carrots over the potatoes. They go great together.
Recipe Notes
This is a "quick" kimchee, not the really traditional stuff which uses no vinegar. Radishes could also be used instead of carrots.