Claire’s Yogi Lifestyle: MAKING KIMCHI

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

🌿

Sauerkrauts!

💚

Cider (made of the apples outside my window)!

🍏

Fizzy carrot sticks!

🥕

Meads and meddyglins!

🐝

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

🍀

Now I’m a TERRIBLE grower.

🤦‍♀️

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

🍃

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

🐍

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.

🍀

Which would be PERFECT for making Kimchi!!!

🍚

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

💚

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

👩‍🍳

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

🥕

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

🐡

And we improvised with some of the other ingredients…

✨

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.

🌶️

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