When in Spain for the New Year celebrations we rarely venture out before 1am. Last time we had to run for cover for fear of falling shrapnel from guns fired into a firework-lit sky, conscious also of a custom of flinging old items out of the window after a glass or three of bubbly.
We enjoy this brief period of voluntary house-arrest with something festive for supper: something full of colour, bursting with flavour and screaming CELEBRATION.
This year’s choice dish was that veritable painting-on-a-plate from our Korean friends down east.
Continue reading “Bibimbap – Korean Rice & Vegetables”
Yoga & Mindful Walking Menus 5
Great day out in Monfrague Biosphere Reserve with a stiff walk up to the Castle. I chickened out just before the summit. Vertigo, don’t you know! Lots of fresh air, exercise – and vultures. Enough to give anyone a healthy appetite. We ate lunch out in the chiringito in the village. Finally, after an hour of gentle restorative yoga, SUPPER. Well, dinner, actually. Continue reading “Dinner: Korean Bibimbap With Turnip Kimchi”
Having tried sauerkraut, traditional Napa cabbage kimchi, the fresher cucumber kimchi, and unfermented Korean lettuce kimchi (sangchu-geotjeori) we should now be able to give the same treatment to practically any vegetable.
Here are a few of the kimchis and other fermented pickles that have adorned our table at Spanish Yoga Retreat
White Korean Pear Kimchi
Continue reading “Kimchi, Sauerkraut & Savoury Probiotics: The Sky’s The Limit”
Worldwide, kimchi is synonymous with the Napa cabbage , Korea’s most popular and traditional fermented pickle.
Historical records speak of Kimchi and other fermented products, such as soy sauce and wine, as far back as the era of the three kingdoms (37BCE – 7CE). Continue reading “Savoury Probiotics: Traditional Korean Vegan Kimchi”
Enough said about Kimchi. This is a serious post about how to make it! Continue reading “Savoury Probiotics: Cucmuber Kimchi”
Kimchi is made by fermentation of vegetables using lactobacilli, a bacterium naturally present in virtually all vegetables which can convert sugars into lactic acid. This preserves the vegetable, imparts much flavour and supports healthy function in your gut and immune system. Continue reading “Hello Kimchi”