A recipe for calming our Vata horses, warming up cold and rainy days, and happy colors to light up the dark time of the year!
While the days are getting colder and darker, I am craving warm and hearty food! Pumpkin soup is a classic fall dish and here you will find my Vata pacifying recipe for the season. I also add the adjustments for Pitta and Kapha as well down below! Have a beautiful Sunday, and enjoy my warming, comforting soup!
Hokkaido Pumpkin 🎃, chopped
red onion, chopped
garlic clove, minced
tsp. ginger, minced
can of coconut cream
cups vegetable broth
tsp. Black pepper
tsp. Curry powder
coriander or roasted pumpkin seeds
1. Start boiling the pumpkin pieces, potato pieces and carrots all together in slightly salted water. (Chop them all into even pieces and just use as much water that the veggies are covered.) When soft, set aside.
2. Chop onions, garlic, and ginger. Over medium heat, heat sesame oil in a large stock pot and add onions, garlic and ginger. Sautee for about 2 minutes, until onions become translucent. Add the spices and sautee for one more minute. Add pumpkin, vegetable stock and coconut cream, let simmer for 5 minutes. Set aside and let cool down.
3. With a slotted spoon, add the mixture and blend carefully. Transfer blended soup back to your pot. Stir well when all your soup is back in your pot and start heat the soup slowly.
4. Serve warm and sprinkle pumpkin seeds or coriander! A little bit of fresh pepper is also nice! Enjoy! 🙂
Pitta: Leave chilli and garlic away, use sweet paprika and Asafoetida to replace.
Kapha: Leave potatoes and coconut cream away, just use vegetable broth instead.
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Let me tell you something about Korean food habits and Ayurvedic facts!
A travel blog about traveling Korea and exploring the similarities about TCM nutrition facts and Ayurvedic nutrition
I am back from my trip to Seoul and Jeju-Island and had a thriving September and time there! There was so much to explore – and one of my most favorite things is for sure – exploring food! Korean food got a delicious and unique taste, so very different from other Asian food combinations. But I also found some interesting things about Korean food and Ayurvedic nutrition facts – especially when it comes to the six tastes of Ayurveda.
Being vegan or vegetarian in Korea is possible, but sometimes challenging these days, as the Korean food is now mainly prepared with meat and fish compared to the traditional temple kitchen for example. It was even more, thriving to search and find those little vegan food spots, meeting other Korean vegans and make a difference as a vegan traveler.
Vegan in Seoul is easy!
Restaurants in Seoul often had one dish which is vegan, or vegetarian, so there it was kind of easy to find something. Some Kimbap restaurants which prepared fresh Kimbap rolls in front of your eyes, just made the rolls you would wish for. But what about the small and beautiful Island of Jeju-Do?
Vegan on Jeju-Do is adventurous
Jeju-Do is famous for sea animals, black pigs and even horse meat – when I was getting it right. So I guess many tourists are coming there for exactly those „specialties.“ But even on Jeju-do, there are small and thriving vegan food spots!
At first, it is simple at most temples to find temple food which is vegan and vegetarian. Here I can recommend to check their online pages, look for registration or opening times before you get there. Temple food with all it´s little traditional side dishes is about TCM components, which are perfectly fitting the six tastes of Ayurveda. After a meal like that, I was fulfilled, rejuvenated, not tired and sluggish, I had also no cravings at all.
The Loving Hut on Jeju-do
My favorite place on Jeju-Do was „The Loving Hut Jeju“ which is run by two amazing women. The chef is vegan for 23 years now and is saving stray dogs (and I also saw cats) from the Island. She said to me that she is doing it for the animals. Her food was like a homecoming. It was like coming home to your „Omma“ after a long and stressful week at work and so tasteful, delicious, that we went there twice in our short stay.
The menu there is changing with every season, which is form e even more Ayurvedically! Beautiful small, and comfortable place. I will come back for sure!
So if you are looking for a stay in Korea and you are vegan and vegetarian – prepare yourself with researches. If you haven´t any local and native speakers around, it could get challenging – but it is still possible!
Korean travel tips for you:
1. Be curious to try something new and try all the leaves to wrap your meals up and try all the side dishes! (So many Kimchi flavors! I loved it! )
2. Search the internet for vegan and vegetarian-friendly spots, you will find some but maybe you can´t sit down in every restaurant or place on your way. But the searching was always worth it!
3. Go and try temple food because those places were the most beautiful ones and the traditional Korean flavors are something you will mainly never taste in European restaurants or US places.
4. Not every dish is super spicy (I was warned that it is), also not every Kimchi was hot as hell – I was able to eat a balanced, on Ayurvedic tastes related, delicious diet there!
5. Most restaurants offer water for free and many are serving warm water or tea – this was amazing and also is an Ayurvedic principle for sure! As warm water is helping us to keep our digestive fire running and to digest properly.
6. I would also recommend trying as many dishes as possible. There is so much to explore in Korea!
So if you are planning to go there and feel a bit helpless, please feel free to mail me at any time. I can name some places for you and also have my brother there which can also help out with questions where to go and what to eat!
What do you think? Are you now in Wanderlust mode? Leave a comment in the section below and if you don´t want to miss the main principles of TCM nutrition and Ayurvedic nutrition next week, subscribe!
August and September are harvest months! Plums are ripe,
apricots are super sweet, blackberries are on peak, new and fresh pears are
already available. We also have got all the summer berries available. It is as
you can see – the perfect time for fruit salads!
This chakra salad comes along with an Ayurvedic dressing
made of tahini and lemon juice.
Let´s enjoy the last hot days with this refreshing and
nourishing, rainbow colored salad!
Strawberries – red/root chakra
Apricots – orange/sacral chakra
Peaches – yellow/sloar plexus chakra
Kiwi – green/heart chakra
Blueberries – blue/throat chakra
Blackberries – indigo/third eye chakra
Plums – violett/crown chakra
& hemp hearts for topping the salad
Ayurvedic Tahini Dressing:
2 tbsp. of tahini
1 tbsp. maple syrup
2 tbsp. orange juice
½ tsp. Cinnamon
pinch of ginger, cardamom, sea salt
½ cup of water (eventually more if needed)
Wash and chop your fruits. You can replace the
fruits according to the colors for sure! 😊
Place in a bowl and start to mix the dressing –
I used my little blender bottle for this one. Add all the ingredients fort he
tahini dressing in your blender, mix it and drizzle it over your salad.
Garnish with the hemp seeds.
Enjoy this beautiful salad with your familiy and
I hope you like this recipe! This is also
possible in a savory way with fresh veggies! Want to know how? Then please
subscribe to my blog and stay tuned for the next post!
I am sorry that I am not the food blogger which takes 500 pictures from my creations! I am simply too hungry when I am making food! ⠀
But I am the food blogger which shares with you this mouth watering “Late Summer Porridge” recipe – and this! Is going to serve your taste buds!
This Porridge recipe is perfect for breakfast in August and beginning of September, it is also Pitta – Vata friendly! Done with water and without the banana, using quinoa instead of oats it can also serve you Kapha peeps!
So here is this delicious bowl of mine! I hope you will love it! I was spooning it so slowly this morning because I loved how the tastes melted together on my tongue…
1 cup of gluten free oats⠀
1 tbsp of tiger nuts porridge ⠀
1 – 2 cups of water⠀
1/2 cup of frozen berries ⠀
1/2 ripe banana ⠀
1 tsp of raw chocolate ⠀
1 tsp of chias ⠀
1 tbsp of coconut flakes ⠀
1 tbsp of agave syrup ⠀
1. Bring water in a small pot to boil, reduce heat and add the oats. Stirring is recommended a whole lot! 🤗⠀
2. Start to heat the berries in another small pot together with the agave juice. ⠀
3. Add tiger nuts porridge to your oats, stir well and turn off the heat, remove from plate and set aside. ⠀
4. Chop banana into slices, chop raw chocolate into pieces. Add the porridge to a bowl and start topping: first the banana slices, then the warm berries on one side of your bowl, now the chocolate and everything else on top! ⠀
It’s one of the most delicious combinations I ever tried and I hope you will love it too! The choclate melts on your hot porridge and the wild, warm berries and chocolate are tasting together so vibrant and grounding!
I used here @lovechock_official chocolate because that’s my favorite raw chocolate around! #notsponsored
Try my recipe, make a picture and post it on your Social Media, tag our page @fromayurvedawithlove to get a repost or story feature! And let us know how much you liked it for sure!
It´s warm outside and all those fruits and salads are nourishing and fine but in the evening hours you are craving somehow, something grounding and warm?
My Vata Dosha is actually aggrevated a bit as well, on hot days delicious salads and more raw foods than usual are making me feel really good. But a warm dish in the evening which is easy to digest (and even easier to prepare) gives me that grounded feeling I need! (And let me sleep way better)!
Why is it a summer Dal recipe?
I used yellow lentils (which are easier to digest) and ingredients that are growing now in my garden and are also in season. You will see that the balance of herbs and veggies in this recipe are fitting perfectly into summer and you will also feel – how good it is for the hot season!
Dosha specific informations about ingredients, will also follow after the instructions! This recipe is Tri-Doshic but when you struggle with balance, you will find some useful tips how to adjust the meal for your specific needs!
Here is my delicious easy peasy vegan summer Dal recipe:
2 cups yellow lentils, soaked in water overnight
4 cups water
1 can of coconut milk
1 small zucchini, chopped
1 cup of fresh or frozen spinach
1 red onion, chopped
1 teaspoon ginger, minced
3 garlic cloves, minced
½ tsp himalayan salt
1 tsp turmeric
1 tsp curry powder
1 tsp cumin
1 pinch black pepper
fresh cilantro and parsley
Wash the soaked lentils and prepare a pot with 4 cups of water. Bring it to boil and cook the lentils until close to soft.
In the meanwhile, chop the garlic, onions and zucchini and wash and prepare the fresh spinach leaves. Heat 1 tablespoon of coconut oil into a medium sized pan and start with the onions, add the garlic when the onions begin to glaze.
Add the other spices until you have a nice paste before you add the zucchini. Stir well on medium heat until everything is coated evenly. Drop some water in if needed – but stay low with the fat!
Add coconut milk to your lentils and stir in the spice – veggie mix from your pan. Let simmer for another 5 – 10 minutes.
Chop the cilantro and parsley.
Serve Dal with basmati rice, flatbread or quinoa! Top with cilantro and parsley and Gomasio.
Easy peasy Ayurvedic Dosha hacks:
Vata: If Vata is aggrevated a lot and you don´t feel heat at all, use sesame oil and add some cinamon into your spice mix or use Vata Churna (which I also do a lot)!
Pitta: You could eat the Dal with a fresh salad instead of rice and stay away from the spinach if you feel super hot – you could simply replace it with carrots.
Kapha: You can make this dish without coconut oil and glaze your veggies in a non stick pan by simply adding water after roasting it on medium heat and add water, in small amounts to it. You could also make it like a soup and stay away from the carbs like rice or bread!
So I hope you will like my vegan summer Dal! I will also have a
big potion of it this evening – by the way, adding less salt into your dishes
and adding more fresh herbs and spices can help you to lose weight if wanted or
needed. I like to top with Gomasio which is a mix of sesame seeds and high
quality salt for the extra taste!
Have a beautiful week ahead! If you liked this recipe, leave some
love in my comment section below! And tag us on Instagram with your creations!
We would love to repost that!
What can we do to make smoothies a bit more „Ayurvedic friendly?“
As you might know, Ayurveda is not the biggest fan of smoothies because we mostly drink them too cold, don’t use Dosha friendly ingredients, the right season is also a key and with a low Agni we do more harm than good.
I have got some tips that can make you feel better
and let you enjoy those delicious and vitamin packed, alkaline prana
turmeric or cinnamon to boost your metabolism
Use less and
more seasonal ingredients
Drink them at
room temperature and in the warmer seasons – autumn and winter smoothies could
be prepared with a bit warm water
Don’t go crazy
with too many mixed fruits
The perfect time
for smoothies isn’t the breakfast, it’s the Pitta time around 10 a.m. and 2
p.m. – Agni works here actively!
Use Dosha friendly ingredients
Vata peeps should use mild, nourishing and heavy ingredients like cashews, banana and mango. Pitta peeps should use sweet and bitter ingredients which are also cooling, Kapha peeps are good with subtle, alkaline and dry ingredients!
Mix it: Soymilk and water, Acai powder, chlorella or spirulina, Kapha Churna
Pro tip for vegans: Amalaki powder is a great replacement for Amla spread, which is hardly available veganized. Mix it with mango, grapes or pomegranate to have all it´s rasayana benefits!
Smoothies can be awesome to
nourish children and elderly people as well – children sometimes don´t enjoy
eating veggies, elderly people have problems to chew fresh fruits and veggies.
now – let´s head to my promised recipes!
On my research for this article I have found those delicious
smoothie recipes and also tried them all! I am addicted to one already! 😉
Guess which one?
They contain digestion stimulating ingedients – fruits,
veggies, spices, herbs. And as described below – water or plant based milk at
room temperature. Start to switch your smoothie recipes a bit and minimize any
potential harm for your health. Stay balanced, fit and get the best out of your
„Purple Smoother“ Smoothie
1 ripe banana
½ cup of blueberries
½ cup of strawberries
1 teaspoon agave juice
One pinch of cardamom powder
1 cup almond milk
Blend all the ingredients until smooth.
Fill in a jar and top with fresh berries and
Close your eyes. Feel gratitude. Taste a sip.
Make an „mmmhhhh“ sound.
Day goes on perfectly!
„Mango Tango“ Smoothie
1 apple, chopped in pieces without the cores
½ cup fresh pineapple
½ cup fresh mango
1 cup fresh spinach
1 tsp of chlorella or spirulina
1 cup of coconut water
Blend all the ingredients until smooth and
Pour in a jar.
Sit down, watch the birds outside of your
window, feel gratitude and take a sip to feel refreshed.
Now you can go on energized with whatever you
have done before your smoothie!
½ lime, juice
2 cups of watermelon
1 teaspoon of raw, brown sugar or coconut sugar
Blend all the ingredients until evenly mixed.
Fill the smoothie in a glass.
Take a sustainable straw, chill yourself in your
hammock into the sun, put on your sunglasses and have a great book close to
Sip on that smoothie, make an „mmmhhh sound“ and
feel the summer from the head to your tippie toes.
Read a great book and chill!
I hope you will love these smoothie recipes and that they will bring you some delicious selfcare moments this summer! If you don´t want to miss the next upcoming recipes,you can subscribe here:
An important topic of Ayurvedic lifestyle is food and
nutrition. When it comes to summer, we will feel an increase of Pitta Dosha and
can balance here with a specific diet.
In summer it is okay to eat more raw leafy greens to keep Pitta cool and this is also a wonderful side effect to balance Kapha. Light and cool vegetables balance Pitta and Kapha. As it is hot outside, we will not cool out that quickly and can even eat with our Vata dosha more refreshing dishes!
My Ayuredic summer diet is also Acid/Alkaline balancing – People with a Kapha-Pitta Dosha can also benefit from the recipes I am going to share with you today. I am inspired by plantbased, highcarb, lowfat recipes, which are perfect for summer and Kapha and Pitta friendly!
The recipes are plantbased, gluten-free and have zero oil,
less spices and you can find the Ayurvedic tastes for every recipe at the end of
I will please your taste buds today with:
A delicious and cooling coconut bowl recipe
A healthy and grounding potato salad recipe
A creamy low fat pasta recipe to feed your soul
I hope you will enjoy every single one of my recipes! I am actually eating them a lot! 🙂
Ayurvedic Meal Plan – High Carb Low Fat inspired
“When life gives you a coconut…make a bowl out of it!“ – Bowl
Please have this bowl not as the first thing in the morning. Start with a warm fennel tea a half hour before you eat it! Some say coconut joghurt is joghurt and can´t be eaten with fruits, others say it is also a fruit and can be eaten mixed with other fruits. I go very well with my sensitive digestion with coconut joghurt and fruits – try and see how your body is feeling about it! 😊 I think when we don´t eat a bowl like this every morning, we will be fine!
1 cup of Coconut Joghurt, room temperature
1 ripe peach, cut in pieces
½ banana, cut in slices
1 ripe banana, mashed
1 tbsp blueberries
1 tbsp strawberries
1 tbsp gluten free muesli
1 tsp cashews
1 tsp chia seeds
Mash the banana in a bowl and mix with your
Cut the peach into peaces and mix under the
coconut – banana mix
Slice the banana and then just top everything on
your bowl – I always start with the banana slices, go on with the other fruits
and sprinkle muesli, cashews, chias at the end over everything!
Pro-Tip: Peaches are Vata pacifying but aggravate Kapha and Pitta. You could replace here with apricot (Kapha and Vata) and Strawberries instead of peaches (Pitta).
You can also skip the banana and cashews when your Kapha is aggravated a lot. 😊
Chop your potatoes into cubes and place in a
medium sized bowl. Chop the onion, the cellery and the green spring onions and
mix with your potatoes. Set aside.
Peep the Avocado and pull it into another bowl.
Mash with a fork until creamy. Mix with mustard, lemon juice, salt, maple syrup,
dill and add black pepper and a bit water into your mixture. It should be a
creamy consictence which can coat your potatoes evenly.
Mix everything together and top with green
spring onions if wanted.
I served black bean patties to it which is also awesome when
you have a bbq with your friends! I also love to just have leafy greens
underneath the potato salad – so we can feed our taste buds with bitter and
Pro-Tip: Use warm potatoes and serve also the salad with lukewarm potatoes.
What is Ayurvedic about this recipe? We have here all six tastes according to Ayurveda included:
Sweet – maple syrup, avocado, onion
Sour – lemon
Salty – salt
Bitter – celery, dill
Pungent – celery, onion, dill, mustard
Astringent – potatoes
Gluten-free Pasta of choice
1 cup of spinach, diced
1 red onion, diced
2 cups of cauliflower
2 garlic cloves
½ cup of soaked cashwes
1 tbsp of hemp seeds
1 tbsp lemon juice
2 tbsp nutritional yeast
½ tsp salt
1 pinch black pepper
A bit water
Cook your cauliflower in a bowl or steam it,
until soft. Chop in the meanwhile your spinach and onion, heat a bit water in a
small pan and start to sautee the veggies. Set aside.
Start boiling water for your noodles and mix all
your sauce ingredients in a blender: the cauliflower, the garlic cloves, hemp
seeds, cashews, yeast, lemon, salt and pepper.
Mix until creamy. Place your noodles in a bowl
and top with sauteed veggies, pour sauce over and mix well.
Enjoy and don´t eat after 6 p.m.! 😉
What is Ayurvedic about this recipe? We have here all six tastes according to Ayurveda included:
Sweet – hemp seeds, cashews
Sour – spinach, yeast, lemon
Salty – spinach, salt
Bitter – spinach
Pungent – onion, garlic
Astringent – spinach
Plantbased wholefoods are perfect to nourish our body, in summer we can help to stay cool with specific foods
Ayurveda recommends to eat 6 tastes with every meal – this is not even that hard as you can see!
During the Pitta season it is okay to eat raw fruits and cooling foods – important here is to find a balance to not aggrevate one specific Dosha a lot
Pitta and Kapha go well without any oil in their dishes – let yourself inspire by delicious SOS-free recipes
Start your morning always with warm water, eat never too cold and make the experience that this alone can help your mind-body-soul wellbeing a lot!
If you liked my recipes, let me know in the comment section,
tag me in your pictures on Facebook and Insta!
Let´s start into a new week, get nourished and energized!
Wishing you all the best!
The last two Sunday´s were all about breakfast ideas and facts for Vata and Pitta Dosha. Today we come to our third Dosha, which is all about Earth and Water!
According to Ayurveda, breakfast is
the most important meal of the day. To activate your agni, your digestive fire,
your body needs food. Without any breakfast, our body will respond quickly to
stress, our blood sugar level is low, concentration won´t come easy and our
metabolism need more time to “start.” We will be tired quickly and have binge
eating habits for lunch or cravings for sugar and sweets.
qualities of Kapha Dosha
warm ingredients are the key here. They are giving your Dosha the possibility
to warm up and get energetic! Fresh ginger, cardamom is helping your digestive
fire to work in the right amount.
is a Dosha that can go without breakfast and also have coffee – but when you
are not super hungry, I would suggest eating later in the morning, but don´t
skip the breakfast at all. And also – don´t have coffee on an empty stomach! 😉
sometimes not super hungry and overeat then, avoid that and try to have regular
Always remember the opposites of your Dosha
Airy foods go well for your Dosha, it will make your body feel less heavy and help you to don´t gain weight. Healthy airy foods are mostly steamed veggies like Brussel sprouts, kale and cauliflower – but not everyone likes it savory for breakfast. Raw veggies are also to avoid.
Dried fruits are perfect in your porridge, and there are delicious porridge recipes without any oats – but with Quinoa or shredded coconut! Buckwheat can taste awesome and tiger nuts will be your new best friend.
as ginger, cinnamon, cumin and warming spices are perfect and can be combined
with some fruits! Fruits that are warmed up and spiced up make a great combo to
porridges. If you are not such a hungry morning breakfast person, warm fruits
with spices can be delicious without any grains.
Get inspired by this nourishing and energizing
Quinoa breakfast bowl:
The mighty Quinoa Bowl
½ cup of
cooked Quinoa (I like the three colored version)
1 cup plant
ground cardamom powder
A pinch of Himalayan
salt or sea salt
tablespoons of flax seeds
A bit agave
juice for sweetness
blueberries, cacao nibs
apples and pears with a mix of cinnamon, ground cloves and cardamom
Warm up the plant based milk in a small pot with your spices and let them simmer for a moment on medium heat.
Add Quinoa and let it cook for 10 minutes on medium heat. Stir from time to time.
Put in a bowl and add your toppings of choice.
To make the version of your apples and pears, heat some coconut oil and roast the spices, before you add the fruits. The fruits should get warm but not super mushy!
Enjoy! To save time, prepare everything in the evening, this porridge is easy to reheat as well! 🙂
Please let me know if you tried this recipe and share with a picture! 🙂
already feel balanced and like a new person? Share in our comment section below
and if you have any questions, feel free to ask!
liked this one, make sure you don´t miss the next one and subscribe to the
Have a beautiful Sunday and a lovely new week as well! Namaste!
Yes, yes, yes! I have here a Korean approved vegan Kimchi recipe I want to share with you! What about Ayurveda and Kimchi? I will talk shortly about that!
Want to calm your Kimchi cravings? Let´s go!
Fermentation is the key
fermented food is not just delicious, but also healthy to the guts! Vitamins in
fermented food stay alive and all the microorganism which are the reason why
this tastes so damn good, are helping your digestive system to stay healthy and
Now let´s make some Kimchi!
Kimchi is fermented Chinese cabbage with radish, spring onions, garlic, ginger
and lots of paprika and if you want it spicy – chili!
cabbage is a bigger vitamin bomb than kale – I am not lying to you about that!
And after that fermentation, the word superfoods get a whole another meaning!
Easy preparation and just a few ingredients
With my 5
simple tricks, your Kimchi is going to be easy peasy made:
You can verify the recipe with the
veggies – I just give you here an idea for how it can taste like! Carrots make
it more refreshing, you can also add radishes, pak choi and you could also
ferment zucchini! You can use less garlic, or more. Find YOUR Kimchi!
The glasses you are going to use
should be always being clean and the best thing is to clean them up with hot
water before filling the Kimchi in.
Your Kimchi should always have
liquid on top, and the liquid will get up in the jar after two days. Just push
the Kimchi down in the jar with a clean spoon.
If you don´t like the fermented
taste so intense, 2 days of fermentation are okay. I like it 7 days outside and
set it in the fridge after that.
My “No-fish sauce” recipe to adding
the “fishy” taste is optional – you can do it without as well! (There is also a
“No-Fish Sauce” available from the organic brand “Arche.”)
You will need:
Preparation time 20 Minutes
Time for the whole process 30 Minutes
Ingredients for “No-Fish-Sauce”
Tablespoon Miso paste
Shiitake mushrooms, soaked in water overnight
for “the taste”
Wash the mushrooms under rinsing
water and place them with the dried seaweed in a small pot. Add water to half
of the pot (4 cups of water at first). Start to heat the mixture and when the
water starts cooking, you add another ½ cup of water to it. So we will keep the
Umami flavor in our liquid!
Do it up to three times. Let then
simmer on low heat and add the Miso paste and soy sauce to it.
Place aside and let cool it down. I
like to prepare it in the evening before making Kimchi. Throughout it´s higher
salt content it is also okay to keep the sauce a few days in a jar in the
Ingredients for your Kimchi
of sea salt
of soy sauce
of Gochujang paste
6 teaspoons of paprika powder (sweet) and 3 teaspoons of chili powder mixed to
a paste with 2 garlic gloves and soy sauce)
of sweet paprika powder
of chili powder
1 cup of our “No-Fish-Sauce” or simply water
You will need a big bowl to drain
the cabbage in some water. Chop the cabbage in mouth-friendly pieces and add
the pieces to a bowl. The water should be a generous amount, so that your
cabbage swims a bit. Add the 4 teaspoons of salt to it and let sit for 2 – 4
In the meanwhile, chop the radish
and carrot into thin slices. The green spring onions into thin rings. Set
aside. Mince the garlic and ginger and put them separately in a small bowl.
Prepare now the marinade in a mixer.
Add garlic, ginger with the sweet paprika powder, the garlic, the soy sauce,
the Gochujang paste if you use some and the cup of “No-fish-sauce” and blend
it. The texture should be creamy. Set aside.
Rinse the cabbage under water and
let dry a moment. Put the cabbage back to the bowl. Add your chopped veggies
and mix all. Add now the marinade. Be careful! Use now disposable gloves to
massage the marinade into the cabbage-veggie mixture, until all is evenly
Prepare your glasses now with hot
Fill the Kimchi in your jars, let
space to the top of the jar, the liquid will rise and that can be annoying if
the jars are too full. Press the Kimchi a bit, so that there aren´t any space
Set the jars beside; cover it for
two days just half, so that a bit air can flow to your Kimchi. After two days,
close the jar. Let now sit for more days, when you like it intense. Set in the
fridge when you are already happy with the taste! 🙂
Try to eat Kimchi once a day! If you are high in Vata and have struggle with any kind of Kimchi, there is another great Zucchini Kimchi recipe I am going to share the next weeks. Let´s end this post and watch out for my Ayurvedic benefits of Kimchi and how to make Dosha specific Kimchi post! 🙂 It´s a science!
Did you tried my recipe? Let us know and share a pic and your experiences in the comments! What are you eating with you Kimchi? Did you prepared it different? Let us know!
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