Mar 7, 2014

Simple Kimchi

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

Ingredients:
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

Seasoning:
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

Methods:

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

ROSE HIP SYRUP

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. 

ROSEHIP SYRUP
Utensils:
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

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

Method:

  • 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.