Napa Cabbage and Scallion Kimchi

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Ingredients

  • 1 large head of Napa cabbage, whole or sliced into ½ inch slices
  • 1 large bunch of scallions, cut into 1 inch lengths
  • 1 cup of sea salt
  • 1 gallon of filtered water


Spice Paste

  • 1 large handful of shallots
  • 1 large piece of ginger, peeled
  • Several cloves of garlic
  • Lots of Korean red chili powder

Here at Esalen, we’re really into wild fermentation. We love to take freshly harvested vegetables from our farm and garden (before they ever go into the fridge), apply sea salt, and let them turn into deliciously sour pickled vegetables.

The end result is live food that is highly flavorful, super healthy, shelf stable, and ready to eat. There’s a huge array of techniques from nearly every culture that can be applied to almost any vegetable!

If you’re new to fermentation, there are many good books and online resources that can get you started. I recommend the book Wild Fermentation by Sandor Katz.

You’ll notice there are few precise amounts listed here for ingredients, and that’s because kimchi is very versatile. It can take a lot of spice, so play around with the flavor profiles and ingredients that you like. You may like more ginger and less garlic, or the opposite. Almost any hearty greens will work, including kale, collards, green or red cabbage, or bok choi. Dried and/or fermented fish and shellfish products, and prepared chili pastes and sauces are also very popular additions and add new depths of savory complexity to the finished product. (I suggest confirming that they don’t have chemical preservatives, which can inhibit wild fermentation).

Method

  1. Gently rinse the cabbage clean in cold water. Don’t wash it too vigorously, or you’ll lose the yeast that’s naturally occurring on the surface and necessary for fermentation.
  2. Make a brine solution by dissolving the sea salt in the water, with enough water to eventually cover the cabbage and scallions. It should taste salty like sea water. A good starting point is 1 tbsp of salt to 1 cup of water, or 1 cup of salt to 1 gallon of water
  3. Cover the cabbage and scallions in the brine solution and let it sit for 3 hours at room temperature, or overnight in the fridge.
  4. Drain the brine from the cabbage and scallions, reserving ½ cup, and taste them for salt. They should taste pleasantly salty. If they’re too salty, rinse them in fresh water until the salt is to taste.
  5. Put the spice paste ingredients in a blender, add a small amount of the reserved brine liquid to get it moving, and blend the mixture into a smooth puree.
  6. Rub the spice paste all over the cabbage and scallions. If the cabbage is whole, be sure to smear the spice paste all around and between the interior leaves.
  7. Pack the vegetables in a non-reactive container (e.g., glass or ceramic crock, food-grade plastic container) and press down until the liquid starts to rise and covers the vegetables. If there’s not enough liquid to cover the vegetables, add a little more.
  8. Weigh down the vegetables with a plate and a weight, so that they stay submerged under the liquid. Cover the container with a cloth, and leave in a cool, dark place to ferment. Within 7 days, the kimchi should be sour, and will continue to ripen for months, gaining complexity of aromas and flavors. When the kimchi tastes the way you like it, remove the plate and weight, cover the container with a lid, and store in the fridge. This will slow the fermentation almost to a stop, and the kimchi will stay the way you like it for a very long time.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

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Darnell Lamont Walker leading Rituals Writing Workshop
Napa Cabbage and Scallion Kimchi
Category:
Food

Ingredients

  • 1 large head of Napa cabbage, whole or sliced into ½ inch slices
  • 1 large bunch of scallions, cut into 1 inch lengths
  • 1 cup of sea salt
  • 1 gallon of filtered water


Spice Paste

  • 1 large handful of shallots
  • 1 large piece of ginger, peeled
  • Several cloves of garlic
  • Lots of Korean red chili powder

Here at Esalen, we’re really into wild fermentation. We love to take freshly harvested vegetables from our farm and garden (before they ever go into the fridge), apply sea salt, and let them turn into deliciously sour pickled vegetables.

The end result is live food that is highly flavorful, super healthy, shelf stable, and ready to eat. There’s a huge array of techniques from nearly every culture that can be applied to almost any vegetable!

If you’re new to fermentation, there are many good books and online resources that can get you started. I recommend the book Wild Fermentation by Sandor Katz.

You’ll notice there are few precise amounts listed here for ingredients, and that’s because kimchi is very versatile. It can take a lot of spice, so play around with the flavor profiles and ingredients that you like. You may like more ginger and less garlic, or the opposite. Almost any hearty greens will work, including kale, collards, green or red cabbage, or bok choi. Dried and/or fermented fish and shellfish products, and prepared chili pastes and sauces are also very popular additions and add new depths of savory complexity to the finished product. (I suggest confirming that they don’t have chemical preservatives, which can inhibit wild fermentation).

Method

  1. Gently rinse the cabbage clean in cold water. Don’t wash it too vigorously, or you’ll lose the yeast that’s naturally occurring on the surface and necessary for fermentation.
  2. Make a brine solution by dissolving the sea salt in the water, with enough water to eventually cover the cabbage and scallions. It should taste salty like sea water. A good starting point is 1 tbsp of salt to 1 cup of water, or 1 cup of salt to 1 gallon of water
  3. Cover the cabbage and scallions in the brine solution and let it sit for 3 hours at room temperature, or overnight in the fridge.
  4. Drain the brine from the cabbage and scallions, reserving ½ cup, and taste them for salt. They should taste pleasantly salty. If they’re too salty, rinse them in fresh water until the salt is to taste.
  5. Put the spice paste ingredients in a blender, add a small amount of the reserved brine liquid to get it moving, and blend the mixture into a smooth puree.
  6. Rub the spice paste all over the cabbage and scallions. If the cabbage is whole, be sure to smear the spice paste all around and between the interior leaves.
  7. Pack the vegetables in a non-reactive container (e.g., glass or ceramic crock, food-grade plastic container) and press down until the liquid starts to rise and covers the vegetables. If there’s not enough liquid to cover the vegetables, add a little more.
  8. Weigh down the vegetables with a plate and a weight, so that they stay submerged under the liquid. Cover the container with a cloth, and leave in a cool, dark place to ferment. Within 7 days, the kimchi should be sour, and will continue to ripen for months, gaining complexity of aromas and flavors. When the kimchi tastes the way you like it, remove the plate and weight, cover the container with a lid, and store in the fridge. This will slow the fermentation almost to a stop, and the kimchi will stay the way you like it for a very long time.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Napa Cabbage and Scallion Kimchi

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Ingredients

  • 1 large head of Napa cabbage, whole or sliced into ½ inch slices
  • 1 large bunch of scallions, cut into 1 inch lengths
  • 1 cup of sea salt
  • 1 gallon of filtered water


Spice Paste

  • 1 large handful of shallots
  • 1 large piece of ginger, peeled
  • Several cloves of garlic
  • Lots of Korean red chili powder

Here at Esalen, we’re really into wild fermentation. We love to take freshly harvested vegetables from our farm and garden (before they ever go into the fridge), apply sea salt, and let them turn into deliciously sour pickled vegetables.

The end result is live food that is highly flavorful, super healthy, shelf stable, and ready to eat. There’s a huge array of techniques from nearly every culture that can be applied to almost any vegetable!

If you’re new to fermentation, there are many good books and online resources that can get you started. I recommend the book Wild Fermentation by Sandor Katz.

You’ll notice there are few precise amounts listed here for ingredients, and that’s because kimchi is very versatile. It can take a lot of spice, so play around with the flavor profiles and ingredients that you like. You may like more ginger and less garlic, or the opposite. Almost any hearty greens will work, including kale, collards, green or red cabbage, or bok choi. Dried and/or fermented fish and shellfish products, and prepared chili pastes and sauces are also very popular additions and add new depths of savory complexity to the finished product. (I suggest confirming that they don’t have chemical preservatives, which can inhibit wild fermentation).

Method

  1. Gently rinse the cabbage clean in cold water. Don’t wash it too vigorously, or you’ll lose the yeast that’s naturally occurring on the surface and necessary for fermentation.
  2. Make a brine solution by dissolving the sea salt in the water, with enough water to eventually cover the cabbage and scallions. It should taste salty like sea water. A good starting point is 1 tbsp of salt to 1 cup of water, or 1 cup of salt to 1 gallon of water
  3. Cover the cabbage and scallions in the brine solution and let it sit for 3 hours at room temperature, or overnight in the fridge.
  4. Drain the brine from the cabbage and scallions, reserving ½ cup, and taste them for salt. They should taste pleasantly salty. If they’re too salty, rinse them in fresh water until the salt is to taste.
  5. Put the spice paste ingredients in a blender, add a small amount of the reserved brine liquid to get it moving, and blend the mixture into a smooth puree.
  6. Rub the spice paste all over the cabbage and scallions. If the cabbage is whole, be sure to smear the spice paste all around and between the interior leaves.
  7. Pack the vegetables in a non-reactive container (e.g., glass or ceramic crock, food-grade plastic container) and press down until the liquid starts to rise and covers the vegetables. If there’s not enough liquid to cover the vegetables, add a little more.
  8. Weigh down the vegetables with a plate and a weight, so that they stay submerged under the liquid. Cover the container with a cloth, and leave in a cool, dark place to ferment. Within 7 days, the kimchi should be sour, and will continue to ripen for months, gaining complexity of aromas and flavors. When the kimchi tastes the way you like it, remove the plate and weight, cover the container with a lid, and store in the fridge. This will slow the fermentation almost to a stop, and the kimchi will stay the way you like it for a very long time.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

< Back to all Journal posts

Darnell Lamont Walker leading Rituals Writing Workshop
Napa Cabbage and Scallion Kimchi
Category:
Food

Ingredients

  • 1 large head of Napa cabbage, whole or sliced into ½ inch slices
  • 1 large bunch of scallions, cut into 1 inch lengths
  • 1 cup of sea salt
  • 1 gallon of filtered water


Spice Paste

  • 1 large handful of shallots
  • 1 large piece of ginger, peeled
  • Several cloves of garlic
  • Lots of Korean red chili powder

Here at Esalen, we’re really into wild fermentation. We love to take freshly harvested vegetables from our farm and garden (before they ever go into the fridge), apply sea salt, and let them turn into deliciously sour pickled vegetables.

The end result is live food that is highly flavorful, super healthy, shelf stable, and ready to eat. There’s a huge array of techniques from nearly every culture that can be applied to almost any vegetable!

If you’re new to fermentation, there are many good books and online resources that can get you started. I recommend the book Wild Fermentation by Sandor Katz.

You’ll notice there are few precise amounts listed here for ingredients, and that’s because kimchi is very versatile. It can take a lot of spice, so play around with the flavor profiles and ingredients that you like. You may like more ginger and less garlic, or the opposite. Almost any hearty greens will work, including kale, collards, green or red cabbage, or bok choi. Dried and/or fermented fish and shellfish products, and prepared chili pastes and sauces are also very popular additions and add new depths of savory complexity to the finished product. (I suggest confirming that they don’t have chemical preservatives, which can inhibit wild fermentation).

Method

  1. Gently rinse the cabbage clean in cold water. Don’t wash it too vigorously, or you’ll lose the yeast that’s naturally occurring on the surface and necessary for fermentation.
  2. Make a brine solution by dissolving the sea salt in the water, with enough water to eventually cover the cabbage and scallions. It should taste salty like sea water. A good starting point is 1 tbsp of salt to 1 cup of water, or 1 cup of salt to 1 gallon of water
  3. Cover the cabbage and scallions in the brine solution and let it sit for 3 hours at room temperature, or overnight in the fridge.
  4. Drain the brine from the cabbage and scallions, reserving ½ cup, and taste them for salt. They should taste pleasantly salty. If they’re too salty, rinse them in fresh water until the salt is to taste.
  5. Put the spice paste ingredients in a blender, add a small amount of the reserved brine liquid to get it moving, and blend the mixture into a smooth puree.
  6. Rub the spice paste all over the cabbage and scallions. If the cabbage is whole, be sure to smear the spice paste all around and between the interior leaves.
  7. Pack the vegetables in a non-reactive container (e.g., glass or ceramic crock, food-grade plastic container) and press down until the liquid starts to rise and covers the vegetables. If there’s not enough liquid to cover the vegetables, add a little more.
  8. Weigh down the vegetables with a plate and a weight, so that they stay submerged under the liquid. Cover the container with a cloth, and leave in a cool, dark place to ferment. Within 7 days, the kimchi should be sour, and will continue to ripen for months, gaining complexity of aromas and flavors. When the kimchi tastes the way you like it, remove the plate and weight, cover the container with a lid, and store in the fridge. This will slow the fermentation almost to a stop, and the kimchi will stay the way you like it for a very long time.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Napa Cabbage and Scallion Kimchi

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Ingredients

  • 1 large head of Napa cabbage, whole or sliced into ½ inch slices
  • 1 large bunch of scallions, cut into 1 inch lengths
  • 1 cup of sea salt
  • 1 gallon of filtered water


Spice Paste

  • 1 large handful of shallots
  • 1 large piece of ginger, peeled
  • Several cloves of garlic
  • Lots of Korean red chili powder

Here at Esalen, we’re really into wild fermentation. We love to take freshly harvested vegetables from our farm and garden (before they ever go into the fridge), apply sea salt, and let them turn into deliciously sour pickled vegetables.

The end result is live food that is highly flavorful, super healthy, shelf stable, and ready to eat. There’s a huge array of techniques from nearly every culture that can be applied to almost any vegetable!

If you’re new to fermentation, there are many good books and online resources that can get you started. I recommend the book Wild Fermentation by Sandor Katz.

You’ll notice there are few precise amounts listed here for ingredients, and that’s because kimchi is very versatile. It can take a lot of spice, so play around with the flavor profiles and ingredients that you like. You may like more ginger and less garlic, or the opposite. Almost any hearty greens will work, including kale, collards, green or red cabbage, or bok choi. Dried and/or fermented fish and shellfish products, and prepared chili pastes and sauces are also very popular additions and add new depths of savory complexity to the finished product. (I suggest confirming that they don’t have chemical preservatives, which can inhibit wild fermentation).

Method

  1. Gently rinse the cabbage clean in cold water. Don’t wash it too vigorously, or you’ll lose the yeast that’s naturally occurring on the surface and necessary for fermentation.
  2. Make a brine solution by dissolving the sea salt in the water, with enough water to eventually cover the cabbage and scallions. It should taste salty like sea water. A good starting point is 1 tbsp of salt to 1 cup of water, or 1 cup of salt to 1 gallon of water
  3. Cover the cabbage and scallions in the brine solution and let it sit for 3 hours at room temperature, or overnight in the fridge.
  4. Drain the brine from the cabbage and scallions, reserving ½ cup, and taste them for salt. They should taste pleasantly salty. If they’re too salty, rinse them in fresh water until the salt is to taste.
  5. Put the spice paste ingredients in a blender, add a small amount of the reserved brine liquid to get it moving, and blend the mixture into a smooth puree.
  6. Rub the spice paste all over the cabbage and scallions. If the cabbage is whole, be sure to smear the spice paste all around and between the interior leaves.
  7. Pack the vegetables in a non-reactive container (e.g., glass or ceramic crock, food-grade plastic container) and press down until the liquid starts to rise and covers the vegetables. If there’s not enough liquid to cover the vegetables, add a little more.
  8. Weigh down the vegetables with a plate and a weight, so that they stay submerged under the liquid. Cover the container with a cloth, and leave in a cool, dark place to ferment. Within 7 days, the kimchi should be sour, and will continue to ripen for months, gaining complexity of aromas and flavors. When the kimchi tastes the way you like it, remove the plate and weight, cover the container with a lid, and store in the fridge. This will slow the fermentation almost to a stop, and the kimchi will stay the way you like it for a very long time.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



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Esalen Team