Stir-up Sunday! Part 3. Korean style Kimchi! X'masy jam!

I thought, while we are stirring away before X'mas. Let's do some oriental stirring then.

Simple Korean Kimchi:

(This is for my friend Felix- he used to go out with a Korean girl- guess he wouldn't be a stranger to the chilli thing!)

Ingredients:

1kg white cabbage

3 tbsp sugar

4 tbsp maldon salt

3 tbsp chilli flakes

2 tbsp fish sauce

2 tbsp sesame oil

2 tbsp rice wine ( I, of course, use Taiwanes rice wine!)

How to make it:

1. Quarter the white cabbage. Trim off the heart bit. Finely shredded the quarters lengthwise.

2. blanched the shredded cabbage in boiling water for 10 seconds.

3. Strain th cabbage. Wrap them in the dry tea towels to squeese them dry.

4. Mix the dried cabbage with all seasonings.

5. Filling the mixture to the sterilised jar. Keep in the fridge. Enjoy when you want!

Jam making is a beautiful business. Not only your kitchen smells divine, you get to satisfy your inner Culinary goddess with all the stirring and nothing else.

How you will achieve this simple business:

1kg frozen or fresh berries (I use a bit of everything: blueberry, raspberry, strawberry, blackberry...fruits)
1 kg jam sugar

Now, let's not laugh- we will just put everything (sugar and berries) in a pot- bring to boil- pour the red mixture to the pot- leave to cool down- there you have it!
Keep it in the fridge.

DEAD easy!