2017kimchi,isabella,tannahill 023

Kimchi is a spicy, pickled and fermented cabbage. it’s easy to make and absolutely yummy!

INGREDIENTS

Cabbage (preferably Chinese cabbage.) chopped into small slices.

1 large white radish, chopped.

Salt to sprinkle over cabbage.

1 tablespoon sring onions, chopped. (I didn’t have any so I used half a red onion.)

1 tablespoon Garlic, chopped

1 tablespoon fresh ginger, chopped

1 teaspoon chilli, chopped. (I only had chopped dry chilli, but it worked just as well.)

1 tablespoon salt

1 tablespoon sugar.

Optional extras; eg. carrot, pine nuts, or anything you fancy!

Wash the cabbage, then sprinkle a couple of tablesppons of salt over it.

Cover with water and place in a sealed container. Leave it in the fridge overnight.

Next day, drain and rinsed the cabbage.

Place in a large plastic bowl and add all the ingredients.

Mix well with your hands.

Obviously, don’t rub your eyes after touching chilli!

Sorry to the rest of the world. We have to state the obvious in the UK as one idiot will pretend to have done it and been left with permanent eye damage, and try to claim thousands in damages!

2017kimchi,isabella,tannahill 021 (Small)Place the mixture in clean glass jars and leave them at room temperature for 2-3 days.

The cabbage will ferment and get its lovely flavour.

The contents will sink and produce a liquid.

I shake the jars a few times

You can eat some of the Kmchi earlier if you can’t wait to try it

Store the Kimchi in the fridge after 3 days, where it will stay fresh for approx 1 month.

Serve the Kimchi as a side dish with Chinese or Japanese dishes, with fish dishes, or as a snack.

2017kimchi,isabella,tannahill 022 (Small)

About Lyn

LYN FUNNELL CV (well, sort of!) Lyn had very successful careers as an Air Hostess, Sales Rep, (she was one of only a couple of women. She beat all the men regularly, becoming the Top Rep in the UK, and 2nd in the world.) And then Catering took over. She did everything from the washing-up, to Silver Service Waitress, and Chef. A few times, she had to cook the meal, dash round the other side and Silver Serve it! In between all this, she wrote as often as she could, building up a reputation as a published short story writer, (Horror and a twist in the tale,) and a Poet. She has appeared as a Performing Poet, and a Demo Chef. Then she discovered the world of the Food & Travel Writer. And that’s what she has continued doing to this day. Her main hobbies are Cookery and entering Competitions. She has won many prizes, including holidays and a moped. She enjoys entering Competitions, submitting her original recipes. She was first in many Competitions, including the Good Housekeeping Millenium Menu, Fruits of France, Bernard Matthews Turkey Recipe, and appeared on BBC’s The One Show Spag Bol contest. She was one of three Finalists, coming 2nd, which makes her Britain’s Spag Bol Queen! Now she runs B-C-ing-U! and loves it! After several years of being messed around by Editors, and having loads of contacts, Lyn formed her own online Magazine, vowing to treat her writers fairly, and to do everything possible to further their careers, publicise their books, etc. She now has a band of excellent regular writers, and the Magazine’s going from strength to strength! Lyn’s online published books; Adverse Camber A collection of my published poems. The First Book of Short Stories The Second Book of Short Stories The Third Book of Short Stories. Many of these stories have been previously published. St Anthony of Padua. The Patron St of the Old. A story of one woman’s terrible ordeal in a Home, and her family’s rescue of her. The Girl Who Watched. A Cuban girl is attacked by an English journalist & what follows! Willy the Whizz & the Wormhole. Suitable for Young Adults, aged 15-95! Get Out Of Debt And Stay Out – Forever! Unsympathetic, hard-hitting, realistic solutions to your problems. All these books are published by Andrews UK Ltd www.andrewsuk.com No, I didn’t pay them to Vanity Publish! They’re all available from Amazon, and many other online publishers. LYN FUNNELL.