Food & Drinks, Simplify

Korean Kimchi & Japanese Spinach Salad

In my attempt of not wasting food, I made kimchi and spinach salad. The kimchi is made by using up the expired kimchi spices, a glove of garlic, a carrot and a few leaves of a Napa cabbage bought a few days ago. I also used up the bag of fresh spinach leaves by turning this into a popular Japanese side dish of spinach salad. Kimchi and spinach salad can last a week or more in the refrigerator. Fresh vegetable rescued! 🙂