Carrot Cabbage Kimchi Salad

I read this article about carrots making you pretty, and then A reminded me of college- an era where I was just learning to feed myself. We made a conscious effort to turn orange one winter and met with limited success. But hey, sun shy persons and Irish readers- carrot tans are better than the real thing.

Peel and grate two large carrots. Chop 1 cup of cabbage. Dress with 2-4 tbs. kimchi. It won't seem like enough dressing, but it's really a nicely balanced little dish. Sarlah noted that pickles taste better when paired with their unfermented kin- I think of it as a vegetal horror movie in my mouth.

I forgot to take a picture of this. You're tough though. You can imagine what it looks like.

Carrot Pickles

I made these a while ago, but they're just coming into their eating prime. The picture is from before I added vinegar because it's prettier.

Take two pounds of carrots- it's suggested to use a variety of colors, but I used red ones and now the whole thing is blood red. Peel and remove ends. If thick, quarter. Simmer 1 cup cider vinegar, 1 cup water, 1 tbs salt, and 2 tbs sugar over medium heat until the solids dissolve. Add eightish peeled garlic cloves, slightly crushed, and 1 tsp cumin or coriander seeds.. Stuff the carrots into a very clean 1 quart jar, and pour in the vinegar mixture. Cover the jar, store in the refrigerator for four weeks.

(To sterilize the jars, you can boil them, or boil the lids and put a half-inch of water in the jars and microwave them for a minute.)

These are good in sandwiches, maki, weird Sarah salads, and probably a whole slew of other things.