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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
Author Jarandhel Dreamsinger

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

  1. Place sliced carrots in a bowl.
  2. Add salt.
  3. Mix well. Set aside to sit for one hour.
  4. In a separate bowl, combine the other ingredients.
  5. When the hour is up, drain the liquid from the bowl of carrots and pour this mixture over them.
  6. You may add a little more vinegar if necessary to make sure they are at least half covered.
  7. Let sit for another hour.

Jerk Potatoes

  1. 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.
  2. 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.