Seasonally inspired things to Learn, Make and Do

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Xanthe Gladstone's radish and carrot kimchi

Xanthe Gladstone has kindly given us her recipe for radish and carrot kimchi. She has a wonderfully evocative Instagram feed, full of vegetarian recipes with vegan versions.

Ingredients

4 big carrots (preferably organic)

15 radishes

12g sea salt

For paste

A big spoonful of miso paste

2 teaspoons of chilli flakes

A thumb of ginger grated

4 cloves of garlic finely chopped

1 tablespoon of apple cider vinegar

Wash and finely chop or mandolin your carrots and radishes. Put them into a colander with the salt. Massage in the salt for about 5 minutes until some water comes out of the vegetables. Put the colander over a bowl and cover with a tea towel. Let the vegetables soak in the salt for about 3 hours, save the brine that drips into the bowl.

Make your kimchi paste in a blender or a magimix. Blend all the paste ingredients together until it becomes smooth.

Once your vegetables have been soaking for about 3 hours, put aside the bowl of salt water that you collected from beneath them, and then rinse the vegetables a couple of times, until most of the saltiness has disappeared.

In a separate bowl, mix the kimchi paste thoroughly through the vegetables.

Put the mix into your jar, pushing the vegetables down as you go, so that there is no air left and they are properly compressed down.

Pour over a little of the brine from the bowl so that all of the vegetables are beneath the liquid. It’s important that none of them are above the water or they’ll go mouldy. You can use a rock or a fermentation weight for this.

Leave the lid slightly off, so that the kimchi has a bit of air in it, and leave on the kitchen worktop for about 3 days checking that the vegetables remain below the liquid during that time. After this, taste it, and if it tastes a bit sour and like kimchi, it’s ready to go! Put it into your fridge and eat over the next few weeks/months.

Picture: Kinvara Gladstone

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This weekend the valleys were full of mist - great screeds of it swelling up as the afternoon lengthened and the air cooled.⁠⠀
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This is a rescue horse who now lives a couple of fields down - if I happen to be passing his gate around 4, he is up  stretching his over it, looking for friendly scratches and food. ⁠⠀
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Today I am finishing off some large embroidered wool cushions and sending out lots of craft kits in the post.
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I have walked this road more days than not this year.⁠⠀
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It never gets old.
I said I wasn't going to make a wreath this year.⁠⠀
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But then I saw one @talenamaria made on behalf of @jamjarflowers for the @papier Instagram feed and I was smitten.  The glorious mess of the hedgerow encapsulated in a twiggy ring.⁠⠀
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(I also say I never watch video tutorials as I get distracted too easily and find that they are often too long - but Talena's is good and short and easy to watch and follow.)
A snowy gate, photographed last week, snow piled up on rungs and branches.⁠ ⠀
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I loved how the field on the other side was completely untouched. ⠀
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A fresh sheet of paper. ⠀
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A new week. ⠀
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If you want to make a little wool tree like this one the step by step instructions are now on my website - www.snapdragonlife.com.⁠⠀
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If you want it to look exactly like this one, you can also buy a kit with all the bits to make three trees ⁠⠀
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I first made these trees for a Country Living Fair in Glasgow back in the mid 2000s - raiding my button box for the decoration and dyeing old blankets for the wool. ⁠⠀
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Sometimes I still see the trees from that generation appear on people's Christmas windowsills and it makes me very happy.
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