How to make Kimchee as taste as my Mum made….?

Hmmmmm..You should never try. Just drive to your Mum.

You live out of Korea?You can’t drive to Mum’s? OMG! So you tried to make Mum’ kimchee your own? but you could never get all the ingredients on MUMS Kimchee’s recipe?

Hahaha! No worries friends.Your Super Intelligent House Wife will tell you how to make SIHW Kimchee, still taste like kimchee.

I live in Germany,,,  how on earth I get the ingredients such as got and minari then? You should absolutely no worry about them. here I give you a Kimchee recipe with all affordable ingredients. Might not as taste as your mum’s though. Mummy will still say it’s okay!

What affordable ingredients are….

A:5kg Chinese cabbage(Sorry….., not in this photo)

B:Salted water: 3 cups rock salt, 2 liters water

Sauce(Kimchee sok): 2 kg radish, 1cup fine red pepper power, 200g spring onion,  150g chopped garlic & ginger(10:1), 4 Tbsp fish sauce, 2 Tbsp sugar, 1/2 cup salt

Above measurements could be always changed as well as how spicy, how salty or how fishy you want it to taste.

1. Trim the bottom part of cabbage(A) and cut in half (or quarter) lengthwise.

2. Dunk the cabbage in the salted water(B). Set aside for up to 24 hours. During this process, replace them to up and down 2~3 times.

3.Eventually the cabbages are shrinking. Wash them in the cold water. Set a side to drain them.

Pheeeeeeeeeew. well done!  half of hard work is done. Now, here comes the fun part!!

4. Cut white radish into matchsticks and mix well with salt, rad pepper powder. Set aside(Radish will eventually shrink and juicy. Keep the juice with it)

5. Cut spring onion into small pieces.

6. Add  garlic & ginger mixture, fish sauce, sugar and No 5  into No 4.

Now, Kimchee sok is done.

7. Apply the ingredient mixture(6.) between each leaf of the cabbage and fold over stuffed cabbage section to hold in the seasonings, and fasten by wrapping the outer leaf around the section.

Don’t forget to wear your Sunglasses!! Eyes are burning!!

8. Repeat with all the other cabbage and place them into a Kimchee or well sealed container. And pour all the remaining mixture over the kimchee. Press over the surface  to be vacuumed.(should be absolutely no air at all times)

9. Leave it in room temperature for couple of days then keep it in the fridge.

Now we should worry about  how to kill the Kimchee smell in the whole house.

Super intelligent house wife will be continued……………………………………..

ALSTER LAKE(Außenalster)

Außenalster or Outer Alster Lake is one of two artificial lakes within the city limits of Hamburg, Germany, which are formed by the river Alster (the other being the Binnenalster). The size of the Außenalster is 1.6 km². ^[1]

…………………………….

The Außenalster is used by the inhabitants of Hamburg for recreational purposes such as sailing and rowing. Almost all banks of the Außenalster are public. The banks vary from a small strip of green to large public parks (e.g. the Alstervorland). It is very popular to jog around the lake (approx. 7 km).

http://en.wikipedia.org/wiki/Au%C3%9Fenalster

Alster Ice Festival (Alstericevergnuegen)

When the ice on the lake is more than 20cm thick, it’s officially announced by Hamburg authority that it’s safe the citizen can be over the lake . This year was the first time after 15 years. and last weekend Alster carried over 1,000,000 Hamburg citizen.

This must have been the coldest day in my entire life.

Though it is romantic to walk over the iced lake, you’ve got to be sure that you wear warm enough. Wool, Feather and Down . Three of all!!

What is Korean food all about?

Kimchee and Bulgogi should firstly hit in your head.

I would warn you that it will take a while. Without preparing garlic, takes even longer.

Before I upload some korean cook recipes, I must point out how important it is to use garlic and be ready for it

Remember, Korean cook always start with chopping garlic.

what could possibly help then is………Ready for Garlic in use all times. You can’t cook any of Korean without garlic seriously.

This is what I and my husband do every 3 months.

You will need

400g garlic, 30g ginger & processer machine ( not a mixer )

1. Pour all piled garlic into processer and chop roughly.

2.Take some and keep in a small container.(This will be for general in uses)

3.Add piled ginger into the chopped garlic and chop finely for few more seconds.

4. Put the mixture(Garlic:Ginger = 10:1) in a container(140g each) , this one container is going to be for Kimchee making.

5. Keep them in a freezer and defrost when you use.

Now you need to light up Aroma candle in the kitchen quickly.

Relax, you are now safe for next 3 months.

Do you know where ‘CURRY WURST’ Come from?

Beim grünen Jäger 14, 20359 Hamburg

And what is so special about..

This unbeatable home-made kechup ..with 50 years old secret recipe

And of course..her, Moin Helga!

These must be the reason not to hesitate to squeeze yourself in to this tiny narrow sausage stand.

Do not underestimate this mini restaurant, you get all kinds of drinks even with bobble

And the taste?

Truly Scrumptious!