Spring onion kimchi

I made ‘spring onion kimchi’ yesterday and left it on my kitchen table for one night for good fermentation.

This morning when I came to the kitchen, I could smell a hint of ‘lovely’ kimchi smell.

I can say it is lovely smell because I like kimchi.

But if you are not so familiar with kimchi yet, you might think what that smell is that!

So warning!

When you make kimchi, prepare a nice, airtight container as possible.

Or your kimchi smell dominate your fridge!

It’s been quite hot so it is already ready to eat.

But if you keep this kimchi in a fridge, you can enjoy further fermented taste with spring onion’s special flavour.

This is a picture of my ‘spring onion kimchi’ ,called ‘pa-kimchi’ in Korean.

When you eat this kimchi with a bowl of just cooked rice, ummmm…..yummy.

making Spring onion kimchi in kimchi brine
making Spring onion kimchi in kimchi brine
Spring onion kimchi in a glass jar
Spring onion kimchi in a glass jar

Feverfew tea

This morning, I am having a cup of tea made of feverfew leave and tiny flowers.

I planted my feverfew plants last year and I have lovely flowers this year.

The reason I wanted to have this herb was to try to have it for my migraine.

I sometimes suffer from severe migraine…

It is said that feverfew leaves can be effective for preventing migraine which will be great for me!!!

(Warning! it is very bitter if you simply chew it. But I can bear it if it helps my migraine.)

But if you make it into tea, it will be very pleasant.

Lovely, mellow green colour in your tea cup makes you smile, too.

However, whether you might have migraine like me or not, it is very soothing tea for anyone. (except pregnant ladies)

Here is your morning feverfew tea.

Click for more information about feverfew from the migraine trust.

feverdew tea
                          feverdew tea
growing feverfew in my garden
growing feverfew in my garden

Cold noodle dish in radish water kimchi

This was my lunch today with some of my friends at home after walking South Down this morning.

Cook some Korean noodle and mix with my radish water kimchi.

Just add half boiled egg and some sesame oil if you like.

Here is my cold noodle dish in radish water kimchi.

Yummy!

one of my favourite dish in summer
one of my favourite dish in summer

buckwheat pillow

Have you ever seen or heard of a buckwheat pillow?

I have my beloved buckwheat pillow for more than 10 years and it is still in good condition!

These days here in Brighton, it has been quite sunny.

“sun bathed” buckwheat hull from my beloved pillow

Thus I have decided to give sun-sterilisation to my buckwheat pillow which is filled with buckwheat hulls.

They are supposed to have cool characteristic in nature so it could help us to have comfortable sleep.

Once I finish making a new pillow case for this, I will show you that!

radish water kimchi

It’s time to have radish now! I have grown some radishes in my vegetable patch for about one month. It’s one of the easiest vegetables to grow by yourself. I do eat everything of radish, from top to bottom!  If you make them into kimchi, you can enjoy all the goodness of radishes!!

radishes just picked from a small vegetable patch in my garden
radishes just picked from a small vegetable patch in my garden
from tiny seeds to edible radishes - growing about 1 month in my vegetable patch
from tiny seeds to edible radishes – growing about 1 month in my vegetable patch
radish water kimchi
radish water kimchi

cucumber kimchi

It was quite windy in Brighton today but equally sunny, too.

When it is a bit summery, I crab for ‘cucumber kimchi’ called ‘oee saboki’ in Korean which is one of the summer kimchi.

wash your cuc
small size cucumbers and chillies not so chilly to be made into kimchi

Nowadays you might buy cucumbers any time of a year in a super market but in fact, cucumbers are summer vegetables.

Also precisely speaking cucumbers are actually fruit.

Is a cucumber a fruit or a vegetable? Have a go with fruit or veg quiz! 

Anyway, come back to today’s topic, CUCUMBER KIMCHI!

I was quite lucky to find these nice small cucumbers in a local shop in Brighton.

Korean cucumbers are smaller and thinner than ordinary cucumbers you might buy in a super market in England.

But today’s cucumbers I bought in the local Turkish shop were the right size for making kimchi.

Here we go with juicy, summery cucumber kimchi and in addition, very crunchy chilli kimchi for you.

marinated in sea salt for a couple of hours
marinated in sea salt for a couple of hours
preparing cucumber with cross cut
preparing cucumber with cross cut
a key ingredient to make cucumber kimchi- chives
a key ingredient to make cucumber kimchi- chives
today's invention, my own version of 'Chilli kimchi filled with chive'
today’s invention, my own version of ‘Chilli kimchi filled with chive
cucumber kimchi filled with chives mixture
cucumber kimchi filled with chives mixture

bean sprouting experiments

my first time ever to try Azuki bean sprouting in an old teapot

growing your own bean sprouts in a teapot
growing your own bean sprouts in a teapot

Have you ever tried to grow your own bean sprouting experiment? If you haven’t, I strongly recommend you to do it.

It’s dead easy!

All you need is an old tea pot and some dried beans such as soya beans, azuki beans, mungbeans etc…

Here, I have a shiny bright yellow teapot for my sprouting ‘farm’. I was lucky to find this in my local charity shop. I just paid £1 for it. A teapot works perfectly for sprouting. When you look after bean sprouts, you need to keep watering them so they do not become thirsty. Another key factor for bean sprouts is ‘no natural light’. Thus the teapot is the perfect facility for sprouting.  All you need to do is

  1. soak the beans in cold water over night
  2. put them in an empty teapot
  3. cover the teapot lid
  4. water them and pour the water out after a couple of minutes each time
  5. make sure water them at least 4 times a day

You can have them whenever you like and how much you like. That is a beauty of growing your own vegetables at home. I call bean sprouts vegetables, too!!

crunchy, crunchy sprouts
crunchy, crunchy sprouts

Tonight, I am having crunchy azuki bean sprouts for my salad. You don’t need to cook them at all. Just take as much as you wish to eat and just rinse them under clean water.

Then, they are ready to eat.

Yummy, crunchy!!

how to make ‘cool’ cabbage kimchi

I am going to show you one of my kimchi recipes. I must say that it is not a very traditional recipe but it works deliciously!

In this recipe, there is an unusual ingredient which is a ‘tomato’. If you add a tomato into kimchi seasoning mixture, it makes kimchi colour rather nice, soft red and even makes kimchi taste ‘cool’. I have to explain this word ‘cool’ to you. In Korea, we have a ‘cool’ taste among many different tastes such as ‘sweet’, ‘spicy hot’, ‘salty’, ‘bitter’, ‘sour’ and ‘COOL’

Can you guess what COOL taste might  be like?

It doesn’t mean that just food temperature is ‘cool’. We often say that “It’s cool.” while having hot broth such as ‘mae-un-tang(Korean spicy fish stew), ‘hong-hap-tang(mussel soup)’, ‘mi-erk-gook'(seaweed soup) or ‘kong-na-mool-gook(bean spout soup)’etc… But when you say, “it’s cool.” in Korean, it can be also for cold temperature food such as ‘dong-chi-mi'(Korean winter mooli water kimchi), ‘cold beer’ etc..

I think that when we say ‘COOL’ for food, it is generally for water/broth based food. I will say that it is not just a kind of tastes you can have in your mouth but also a kind of whole experience of eating/drinking food in our digestion system. I mean from our mouth to stomach!  Ummm, I don’t think that it is easy to explain COOL TASTE literally. You have to TASTE Korean ‘COOL’ food and experience it!

Back to how to make kimchi!!!! 

ingredients for making kimchi
ingredients for making kimchi (from left top as clockwise):  sweet rice flour glue, a package of sweet rice flour, a tub of Korean shrimp pate, a tray of garlic, ginger, tomato, Korean fish sauce, shrimp paste, Korean chilli power,  leek(spring onion),
Chinese cabbage for making kimchi - it is called as Chinese cabbage in English
Chinese cabbage for making kimchi – it is called as Chinese cabbage in English
marinating cabbage in sea salt overnight - an important stage of making good fermented kimchi
marinating cabbage in sea salt overnight – an important stage of making good fermented kimchi
draining any excess water after washing salted cabbage - just wash cabbage a couple of times in clean water
draining any excess water after washing salted cabbage – just wash cabbage a couple of times in clean water
chopping garlic and ginger- I used two bulbs of smallish  garlic and about 3cm length ginger stem for one cabbage
chopping garlic and ginger– I used two bulbs of smallish garlic and about 3cm length ginger stem for one cabbage
mixing all ingredients in a bowl to make a paste consistency
mixing all ingredients except cabbage in a bowl to make a paste consistency
mixing cabbage into kimchi seasoning mixture in a big bowl (Sorry, I couldn't take a picture of mixing moment for making this kimchi. This photo  when I made Korean spring cabbage kimchi.)
mixing cabbage into kimchi seasoning mixture in a big bowl (Sorry, I couldn’t take a picture of mixing moment for making this kimchi. This photo when I made Korean spring cabbage kimchi.)

It’s all done now!

Once you put freshly made kimchi in a container, keep it in room temperature for one or two days depending on weather. (I normally keep it outside the fridge for two days in England. Here it is too cold for kimchi and me….)

it is quite essential for fermenting process of good kimchi.

Enjoy!

cool cabbage kimchi with tomatoes
    cool cabbage kimchi with tomatoes