Because of so many Kdramas that I have watched South Korean food had become rather family to me and my family.
It also helps that there are plenty of South Korean market nearby as well as restaurants.
Now and again when we crave South Korean food, we would go to Sarang in Golders Green or shop at Seoul Plaza (yes , in Golders Green) also.
Kimchi is as traditional as you can get as far as Korean cookery is concerned. They always have them in ready access in their fridge.
Sometimes, if Kdrama is to be believed, kimchi making is a family affair. They make them in batches and they then get distributed to each of the members of the family, if they leave away from home.
How to make kimchi?
Here is an easy to follow recipe.
1 large whole Napa/Chinese Cabbage (about 3kg)
1 cup red chilli powder 🥵
1 large radish (daikon) about 100g, peeled and julienned
1/2 cup Chinese pear, peeled and julienned (50 g)
1/3 cup salted shrimp
1 cup sugar
30g chopped chives
1tsp chopped garlic
1 tsp chopped ginger
30g mustard leaves
1 cup rock salt
4 cups water
Method of Preparation:
Prepare the cabbage by removing and discarding the tough outer leaves. Cut the cabbage in half lengthwise or if the cabbage is massive cut it in quarters, also lengthwise.
Find a large fairly flat container or basin and arrange the cabbage pieces into it.
Mix the 2/3 cup of rock salt into the 4 cups of water, pour this down into the cabbage pieces. Ensure that the cabbage pieces are soaked into the water. Sprinkle the remainder of the rock salt into the cabbages.
Soak for 10 hours but occasionally turn the pieces so all sides are soaked in the salted water.
After 10 hours, drain and was the cabbage pieces and leave to drain.
Meanwhile, mix the 1/3 cup of water with the chilli powder, creating some sort of a paste.
Using a big bowl, put together the julienned daikon radish and pear.
Mix in the chilli paste into the bowl.
Also add the salted shrimp, garlic, ginger and sugar. Give this a thorough stir.
Add the drained cabbage and ensure that every orifice or side of the cabbage pieces is seasoned with the chilli mixture.
Add the chives, parsley and mustard leaves. Tuck pieces of these into the cabbage, used the leaves to enclose the chilli mixture within.
Using a distilled super large jar, carefully fill it with the cabbage pieces
You can leave it to ferment in room temperature for 8 hours and it is done and you will have that raw tasting kimchi.
But if you wanted to leave it in the fridge, the fermentation is slower but it would last longer.
I noticed the abundance of rosehip from my garden and I got to thinking if I could do something with them. My husband suggested a rosehip syrup that he remembers fondly from his childhood. The syrup was sweet-tasting and bursting with goodness of Vitamin C, just the drink, hot or cold, during the autumn season.
Anyway here is a recipe from Hugh Feanley-Whittingstall
Rosehip syrup is dripping with vitamin C and has long had a reputation for keeping colds at bay all winter. Far from being austere, though, it has a surprisingly tropical tang, with notes of lychee and mango. Diluted with about five parts cold water, it makes a delicious cordial drink, which kids will love, and a fantastic autumn cocktail for grown-ups. It’s also an indulgent alternative to maple syrup on ice cream, waffles and pancakes.
You will also need a jelly bag (or a clean cotton cloth and a big sieve)
Put two litres of water in a large pan and bring to the boil. Throw in the chopped rosehips, bring back to the boil, then remove from the heat, cover and leave to infuse for half an hour, stirring from time to time.
Strain the mixture through a jelly bag. (Alternatively, line a colander with a couple of layers of muslin and place over a large bowl. Tip in the rosehip mixture, and leave suspended over the bowl.)
Set the strained juice aside and transfer the rosehip pulp back to the saucepan, along with another litre of boiling water. Bring to the boil, remove from the heat, infuse for another half an hour and strain as before. Discard the pulp and combine the two lots of strained juice in a clean pan. Bring to the boil, and boil until the volume has decreased by half. Remove from the heat.
Add the sugar and stir until dissolved. Return to the stove, bring to the boil and boil hard for five minutes. Pour into warmed, sterilised jars or bottles and seal.