Aysha from Kinfolk and Co on being grounded (and a recipe for Kim Chi!).
The Grounded Way is grounded in every sense of the word, and that includes a championing for wood, ceramics and linens in the way we adorn our home, and our life - today, Aysha shares a little about her brand, herself and her Kim Chi recipe!
Aysha from Kinfolk & Co has evolved from her days in interior design to curate a range of artisan kitchen and fermentation products that support our wellbeing too. Through working closely with artisans and makers in the Northern NSW region the range is not only breathtaking, but has a story to share too. Aysha and I are presenting a workshop together in Brisbane on July 16 that is not to be missed - Fermentation and Feasting is always a good idea!
What is your favourite way to start the day?
My day usually begins with cuddles and books in bed with my 2 beautiful children. Although, if I wake up earlier than my kids, I love to sneak into the lounge room and have my own yoga session. I like to light candles and put on my yoga playlist then begin with a some stretches. I always end the session with some breathwork and meditation. My mind and body always feel so incredibly energised after yoga, for me its the perfect way to start the day.
What does the word 'grounded' mean to you?
When we feel grounded, we find a connection with the earth, we connect to something much larger than ourselves. We let go of our egos and realise that we are apart of a much larger community. When I feel grounded I feel strong, completely supported and connected to my roots.
Number 1 stress dissolving tool in your life?
Meditation if you have the time and space or basic yogic breathwork. As a yoga teacher these 2 tools have taught me so much about myself and how to react to stressful situations.
Go to mantra or affirmation at the moment (or of all time)?
These mantas for self love are always a beautiful reminder:
I am a powerful force for good in the world
I am beautiful and radiate light from within
I take time to nourish my mind, body and spirit
I am abundant in all things that bring me joy
I am worthy of love and I am full of love for others and myself
What is your fave wellness product and why (it can be your fave item in your range - if you can pick one!)?
Fermentation Pot of course! Couldn’t live with out it!
What recipe are you sharing with us and why?
I am sharing with you my latest obsession- homemade Kimchi. It tastes absolutely delicious and you can put on the side of so many dishes to spice it up.
This is my basic kimchi recipe that you can make in our Kinfolk and Co. fermentation pots.
Makes approx 1.5L in the 2L Fermentation Crock Pot
- 2 tablespoons ginger (peeled and cut into chunks)
- 2 tablespoons of Korean chilli powder (use less if desired)
- 2 tablespoons sugar (optional or replace with coconut sugar)
- 3 tablespoons fish sauce (or water if desired)
- ¼ cup Himalayan pink salt
- 2 small Chinese cabbages/Wong bok/Napa cabbage (chopped into bite sized chunks)
- 100g carrots (peeled and cut into thick match sticks)
- 100g daikon radish (peeled and cut into thick match sticks)
- 1 cup of spring onion cut into 1 inch lengths
- 8 garlic cloves (finely chopped)
- Make sure all equipment is steralised using boiling water then allow to drip dry.
- Place ginger, garlic, sugar, fish sauce and 1 tbsp salt into a food processor. Process until you form a smooth paste.
- Place chopped cabbage into a large mixing bowl, sprinkle with remaining salt and cover with warm water. Stir until salt dissolves and allow the cabbage to sit for twenty to thirty minutes. Drain the cabbage and pat it dry.
- Place the cabbage, carrots, radish and chilli powder in large mixing bowl. Spoon in garlic and ginger paste you prepared and toss to coat.
- Transfer the mixture into the fermentation crock pot and pound down using a wooden tamper until the vegetables release their juices. Continue layering and pounding until all the vegetables have been transferred to the crock.
- Pound again until the vegetables have released all their juice and the level of brine fully covers the vegetables and that the vegetables rest within one inch of the crock's lip.
- Weigh the vegetables down with the crock's weights.
- Cover the kimchi with the lid and pour water around the moat edge to create a water seal which allow the gas to escape, but nothing to enter.
- Ensure the water level is above the holes in the lid at all times. Water will evaporate so continue to top up with water over the waiting period.
- Leave the kimchi to ferment at around 20 degrees.
- After 1 week taste the kimchi using a sterile fork then replace the lid immediately. You will know your kimchi is ready when it has a sour acidic flavour.
- You can continue to ferment the kimchi for up to a month or until it appeals to your taste. If you prefer a sourer flavour, ferment for longer.
- Once ready transfer in to glass jars and place in the fridge. It will keep in the fridge for 3 months longer and will slowly continue to ferment and deepen in flavour.
Join Aysha and Asja for a morning filled with fermentation, feasting and learning on July 16. This Brisbane based workshop will talk through the benefits of including fermented foods in every day life, demonstrate how to do it and of course, how to use it in the kitchen when it is ready to eat!
Aysha will have her whole artisan range of fermentation crocks and kitchenwares for you to drool over too! $87.00 per person for the 3 hour workshop. Head on over for more details here...
Aysha is a small business owner, mother, yoga teacher, fermentor, interior designer and is passionate about all things nutrition & wellness. She combined her passions and created Kinfolk and Co. an online store that sells beautifully handcrafted & locally made kitchenwares. She lives in Northern NSW with her partner, 2 children, 2 chickens & pet rabbit- Pedro.
Aysha believes in the idea of going back to doing things we way we used to, in handmade craft work using materials from the earth, in the art of food making and how these acts are both nurturing & grounding for the body and the soul.'