Mar 7, 2014

Simple Kimchi

I really love this Kimchi...easy to made.....  if you are looking something simple... try this!

2 medium size napa cabbages (about 8 pounds)
1-1/4 cups coarse sea salt (less if using finer salt)
6 cups water

1 Korean radish, mu (about 1-1/2 pounds)
1 tablespoon coarse sea salt

5 - 7 scallions, roughly chopped

1 cup gochugaru (Korean red chili pepper flakes)   
1/3 cup saeujeot (salted shrimp), finely minced
4 tablespoons myulchiaekjeot (fish sauce)
1/4 cup minced garlic
2 teaspoons finely grated ginger
1 tablespoon sugar

large bowls 
large colanders
kitchen gloves
airtight container


1. Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1-1/2-inches).

2.   Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.

3.   Cut the radish into bite sizes (about 1-1/2-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.

4.    Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.

5.    Rinse the salted cabbage three times and drain to remove excess water.

6.    In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the the kimchi in an airtight container(s) or a jar(s). Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. 

7.   Leave the kimchi out in room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.

Credited recipe from Korean Bapsang

Mar 4, 2014


Rosehip syrup was a wonderful wartime essential when citrus fruits were so hard to come by, because it is packed full of Vitamin C.  A dessertspoonful every day is a far cheaper alternative to taking vitamin C tablets and more natural. 

2 x large pans – a good sized hob-safe casserole will do nicely
1 sharp knife or, better still, a blender or mini chopper
1 x colander
1 x jelly bag (or fine muslin and a sieve)
Sterilised small bottles or jars

2lb / 960g ripe rosehips – stalks and leaves removed
4 pints boiling water
2lb / 960g white sugar


  • Roughly chop the rosehips
  • Put them into the pan with 2 pints of boiling water and bring back to the boil
  • Remove from the heat and leave to infuse for half an hour
  • Strain off the liquid through a colander and then strain again through a jelly bag
  • Return the hips to the pan, add another 2 pints of boiling water
  • Bring back to the boil and leave to infuse for half an hour
  • Strain as before
  • Combine the two liquids in a clean pan and boil until it is reduced by about half
  • Take it off the heat and add the sugar, stirring until it is dissolved
  • Bring back to the boil and boil hard for 10 minutes
  • Pour into the warm, sterilised bottles or jars, seal,  leave to cool, then store.