Claire’s Yogi Lifestyle: MAKING KIMCHI

Fermented Foods are one of the top factors that have significantly improved my mental and physical health.

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Sauerkrauts!

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Cider (made of the apples outside my window)!

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Fizzy carrot sticks!

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Meads and meddyglins!

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And fermenting ALL THE THINGS is EVEN BETTER when the produce is grown at home or in an organic way.

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Now I’m a TERRIBLE grower.

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I can’t tell you how many times I have tried to grow cabbages.

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And, every time, they have been EATEN BY SLUGS.

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So I was SUPER EXCITED when Alice at the Tyddyn Teg vegetable growing co-operative told me they’d grown some Wong Bok and Tatsoi.

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Which would be PERFECT for making Kimchi!!!

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So that’s what Julia and I have been doing today…

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We followed (approximately) a Kimchi recipe from legendary Korean YouTuber Maangchi:https://www.youtube.com/watch?v=eTucCw1w6Ak

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We used lots of other Tyddyn Teg veg: spring onions, chillis, daikon radish and multi-coloured carrots.

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We didn’t add any fish sauce cos I didn’t have any (and then my vegan friends won’t eat it)!

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And we improvised with some of the other ingredients…

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TOP TIP (if you are local): Oriental Grocery Food Store in Upper Bangor stocks a special ‘Red Hot Pepper Powder’ that is good for Kimchi making.

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What is your top [non yoga] thing you do to support your mental or physical wellbeing???

La imagen puede contener: comida
La imagen puede contener: comida