Then I cleaned house and racked wine. The birch sap and one of the elderflowers have turned out well. Swisser appeared for the wine tasting session and loved Elderflower 2 so much that I have reserved her a bottle. Elderflower 1 tastes slightly of cat pee but sure, you can't win them all.
Quite a few friends round tonight. Makes me feel all Christmassy. Even the dogs have had visitors, Ziggy and Rex. The house was quite mad for a while. Ziggy is staying the night as Hannah's current hours don't suit him. She is going to bed at 7pm, waking at 3am. Dogs don't understand that shit.
Now I know this post is a little bit woozy but when you rack 6 flagons of wine and sample a little bit of each of them (which you have to) it leads to wooziness, a dirty old job but somebody has to do it.
By the way, Swisser tried the kimchi and said she loved it.
Here is the recipe,
Makes enough to fill a 1 litre jar. Preparation time 10 minutes. Fermenting time 24 hours to two weeks.
1 Chinese cabbage washed and dried
bunch of spring onions trimmed
3 cloves garlic, grated
5cm piece of ginger, peeled and chopped finely
8 anchovies in olive oil, finely chopped
85 g chilli paste
1 tbsp soy sauce
1 tbsp fish sauce
Remove outer leaves of cabbage, slice lengthways into 4 then crossways into 5 chunks.
Slice spring onions down the middle, then into 3 or 4 pieces.
Throw the rest of the ingredients into a large mixing bowl with 1 tbsp of sugar and salt*. Ad the cabbage and spring onions and stir to coat everything.
Place in an airtight container, such as a Kilner jar and leave in the fridge.
You can use this after 24 hours, but the flavours really start to develop after about one week.
*I used much less salt and found the kimchi still quite salty.