Kindle Pouch

Most of the time I over protect my things, I don’t like them to have the tendency to be covered with dust, or if it’s paper I don’t want to see any folding, or if it’s my laptop I want it to be dust free and scratch free. Since February of last year, I read books mostly through kindle. Being the slight OC that I am, aside from the kindle cover I also protect my kindle with a kindle bag that I made. I just cut the lower part of an unused jeans (Oh by the way, after I cut the bottom part of the jeans, I used the remaining part as shorts), sewed one of the openings, attached a big old button, and sewed a hook made from cloth. I want my bag plain and simple but you can also add a lot of things to ameliorate its appearance. So here’s how it looks like.

So here’s a closer look on the button that I used. I got it from an old and unused blouse of my mom.

A closer look on the button and the hook I used. As you can see, the hook has sequins and beads on it. I just took the hook from the strap my mom removed from her blouse.

Homemade kimchi

I first tasted kimchi when my father bought some in the grocery store. For some time, for years actually, we settled from the bottled kimchi that are available in the market. But then we realized how much we spend buying the commercial product so we decided to research for instructions in the net on how to make kimchi. For months now, there is always a container of kimchi in our refrigerator ready to serve.

I’ll share to you guys how we make kimchi in our house. If you have comments to make our kimchi better or if you have questions regarding the instructions, feel free to comment below and I’ll do my best to answer those. By the way, when we cook in our house or prepare food we don’t actually use measuring tools or utensils, we use the estimate then taste way.

Instructions:

1. Prepare the ingredients. Cabbage, carrots, leeks, onion, ginger, garlic, salt, chili powder, fish sauce, and sugar.

2. Wash the cabbage with water. Then, rub salt to the cabbage. Apply it leaf by leaf. Don’t worry if you use too much salt because we will still rinse it off later. Also, cut the carrots to your desired length then sprinkle it with salt. Let this sit for about two hours.

 

 

3. Place the peeled ginger, onion, and garlic cloves in a food processor. Process until you form a smooth paste.

 

 

4. Mix the fish sauce, the sugar, and the chili powder to the processed ginger, onion, and garlic. Make the mixture a little bit sweet to counter the super sourness of the fermented kimchi. There was a time when we made kimchi and we only put a little bit of sugar. After it was fermented, I tasted it and it was like extremely sour and with a bittery taste.

 

5. After 2 hours, wash the salted cabbage and carrots for about three times to remove the salt. Drain the cabbage then pat it dry. Cut the cabbage and the leeks to your desired size. Then combine the cabbage, leeks, carrots, and the chili mixture. The kimchi is done. Leave it under room temperature for about two days then, you can store it in refrigerator.