German kohlrabi meets Chinese cuisine. My guests are always impressed by this explosion of flavour. Even guests who don't like kohlrabi were pleasantly surprised and enjoyed this Chinese-style kohlrabi salad.
How did the recipe come about?
I am always trying out and experimenting with new dishes and recipes for my cookery courses.
I am always trying out and experimenting with new dishes and recipes for my cookery courses, which are very popular and always challenge me to try out new things and combine them with the Chinese way of cooking. My Chinese friends are always my test eaters for the authenticity of the dishes.
Cold dishes are an essential part of any meal in China. Radish is a particular favourite. As I don't tolerate radish very well due to its spiciness, I opted for kohlrabi. Kohlrabi is less well-known in China. Recently, my friend from China came to visit and was very impressed by my Chinese-style kohlrabi salad.
What is kohlrabi?
Kohlrabi is a cabbage plant and is related to the cruciferous family. Kohlrabi can be green or purple in colour. The leaves of freshly harvested kohlrabi can also be used to flavour soup or cooked like spinach. The leaves contain useful mineral nutrients and are therefore better suited as a seasoning for cooked food so as not to destroy the nutrients.
Kohlrabi is a biennial plant, with the tuber forming in the first year and the stem with a branched inflorescence developing in the second year, from which pods containing the seeds are formed. Ripe seeds have black, full grains and cannot be crushed on a firm surface.
The tuber is the compressed, thickened main shoot of the plant. It develops above the second or third leaf by primary growth in the thickness of the shoot axis. The shape of the tuber can be spherical, flat-round or oval, the colour of the skin whitish, white-green to bright green, reddish or purple. Depending on the variety, the diameter is between 5 and 20 cm, or even more. Depending on the variety and use, the weight is between 100 g and over 8 kg per tuber. Individual values can be considerably higher.
The leaves are long stalked, dark green, elongated ovoid and more or less strongly toothed. They are covered with a bluish-white layer of wax. The plants form a taproot.
Kohlrabi contains valuable minerals such as potassium, calcium, phosphorus, magnesium and iron. It is rich in fibre and provides us with vitamins C, A, B1 and B2. Kohlrabi leaves even have twice the concentration of vitamin C and 10 times the concentration of iron and calcium.how healthy is kohlrabi?
Kohlrabi is one of the best tolerated types of cabbage due to its tender texture and minerals.
Roh gegessen wirkt er sich auf das PITTA Dosha, it's calming.
Chinese-style kohlrabi balances all doshas and contains all flavours.
Sweet = the sugar content of kohlrabi varies depending on the weather and harvest time, giving it a slight sweetness
Sour = flavoured with mild rice vinegar to satisfy the sour taste
Salty = kneaded with salt, the kohlrabi becomes tender and soft
Hot = the Sichuan pepper brings a slight spiciness into play
Bitter = the kohlrabi, sesame oil and Sichuan pepper are slightly bitter
Astringent = the astringent flavour found in Sichuan pepper, which leaves the tongue slightly numb.
With this salad we have an excellent balancing dish for all doshas.tart = the tart/contracting flavour is found in Sichuan pepper, which leaves the tongue slightly numb.
Where can I learn to cook Chinese?
Cookery courses are held regularly in my cookery studio. The Chinese cookery courses are very popular.
During the cookery courses, you will learn about the various Chinese cooking techniques, experience an explosion of flavours, cook dishes from traditional Chinese cuisine and learn how to use cooking as medicine.
We awaken the elements together, familiarise ourselves with the various Asian ingredients and spices and combine the knowledge of Ayurveda with traditional Chinese medicine.
Tea is not just a drink. The spirit and soul of the tea plant have a lot to tell us. Each tea plant has its own character and personality. It is an adventure to get to know each tea and its characteristics in a very unique way.
Experience the Chinese tea ceremony with me now
Relaxed into the weekend - always on Fridays at 3.30 pm in my premises.
You can register online or by telephone on 0160 97851772.
The Chinese tea ceremony is a flavourful, visual and intellectual pleasure. People chat, laugh and philosophise. The social significance is great. In China, age is particularly valued. The younger generation behaves very respectfully towards the older generation. For example, younger family members offer tea to older generations out of respect and reverence.
The Chinese tea ceremony is called Gong Fu Cha (功夫茶). Gong Fu (功夫) stands for ‘hard, arduous path’ or for acquiring a skill with hard work, effort and time, i.e. achieving mastery. This is why it is also referred to as a Gong Fu Cha master.
Many people know the term gong fu in connection with martial arts and it is pronounced as kung fu here. Cha (茶) means tea and is made up of the characters wood 木, human 人 and grass 草. The characters 十 (ten) and 八 (eight) can also be found. In China, tea is considered to be very healthy and it is believed that regular tea consumption will help you live to be 108 years old. The number 108 is therefore hidden in the character 茶.
Gong Fu Cha was developed during the Ming Dynasty (1368-1644) in the Chinese southern province of Fujian. This province is considered one of the largest and most famous tea producers in China. The tea ceremony is still practised in China and Taiwan today. In Gong Fu Cha, the focus is on the taste experience. Every action is aimed at eliciting the best from each of the many tea infusions.
What type of tea is used in the Chinese tea ceremony?
Traditionally, oolong tea (乌龙茶) is used for gong fu cha. However, my research has shown that other types of tea such as white, green and black tea are also brewed using this technique.
Before I familiarised myself with Gong Fu Cha, I couldn't drink caffeinated teas. Green tea made me downright nauseous and black tea gave me palpitations. After I was in Beijing I visited a tea shop and was able to drink green tea there without any problems, I was determined to take a closer look at the Chinese tea ceremony and learn this way of preparing tea.
Information about tea
In the beginning, the tea is always green. Only further processing determines whether it remains green or is changed.
Green tea (绿茶) is unfermented tea.
White tea (白茶) is slightly fermented tea.
Yellow tea (黄茶) is fermented tea.
Oolong tea (乌龙茶) is a semi-fermented tea.
Red tea (红茶) is whole or fully fermented tea and is called black tea in the West.
Tea can also be flavoured and becomes jasmine tea (茉莉花茶). Subsequently matured, stored or post-fermented, it then becomes the particularly valuable and health-promoting Pu'Erh tea (普洱茶).
The quality of a tea depends on many factors, such as
chemical fertilisers and pesticides are used
how the tea is processed
how and when the tea is harvested
where does the tea come from
what is the soil composition, the climate and at what altitude is the tea cultivated?
how is the care for the tea plants
I only use teas from very select traders and tea farmers from China with organic certification or labelled pesticide-free.
What kind of tea type are you?
In our hectic times, the ‘tea bag type’ has become popular. Water hot, tea bag in, enjoy tea quickly and easily. But is it really a pleasure? The quality of tea in tea bags usually leaves a lot to be desired and often only contains the ‘waste’ from the tea harvest. The soul and spirit of the plant disappear when the tea leaf is destroyed.
Or are you more of the ‘medicinal tea type’ who only reaches for tea on special occasions such as upset stomachs, flu and colds?
As a ‘tea additive type’, you refine your tea with sugar, sweetener, milk or other additives. In China, bubble tea is popular, a mixture of milk, small (very) sweet jelly balls and usually green or black tea.
The ‘scented tea type’ only likes tea in flavoured form. It should taste of roses, vanilla or other flavours.
Or perhaps you are the ‘natural tea type’ and enjoy a freshly brewed cup of good tea made from loose leaves, organic, without additives, perhaps even from your own garden? Simply pure and unadulterated.
No matter what type of person you are or what your previous experience with tea has been, Gong Fu Cha will completely change your perspective on tea.
With tea you can train your patience and composure and expand your self-knowledge. Can you believe that tea can lead you to more freedom and mindfulness? Try it out!
What is so special about Gong Fu Cha?
Gong Fu Cha is not just about drinking tea. Discipline, patience, diligence, skill, concentration and attentiveness are required of the tea master. They enter into a special relationship with the spirit of the tea and use their skills to elicit as many infusions as possible from the tea leaf and bring out the personality of the tea. Every infusion tastes different and has its very own character.
With the Chinese tea ceremony we become connected with our senses, we experience patience, mindfulness, beauty, stillness, awareness, dignity, respect and gratitude.
The tea ceremony is an art in its own right and participating in it helps us to achieve greater inner balance.
Patience
Mindfulness
Beauty
Awareness
Respect
Qi Gong and Gong Fu Cha
In Chinese culture, the arts such as painting, poetry, calligraphy, martial arts, the art of tea and medicine are closely interwoven.
Qi Gong is part of traditional Chinese medicine, combines elements of martial arts and is used to maintain a healthy and long life. Tea is considered a special remedy that strengthens, promotes and maintains the life energy Qi.
The Gong Fu Cha tea ceremony contains the meditative aspect of the Qi Gong, balancing yin and yang, strengthening the senses and learning mindfulness.
In the Qi Gong we speak of the monkey mind, which swings from one thought to another, makes us restless, arouses fear and desire. It fights and criticises and pulls us out of the present.
Gong Fu Cha helps us to curb the monkey mind and experience tea not only on a material but also on a spiritual level.
The elements in the Chinese tea ceremony
Traditional Chinese Medicine (TCM) is based on the elements.
The concept of the elements can be found in traditional Western medicine as well as in Ayurveda.
Based on astronomical and astrological observations over the centuries, not only the seasons, shapes and colours, but also every animal and every plant have been assigned to an element. The human body, as part of the universal creation, also follows this law. Our internal organs, body tissues, sensory organs and sensations can be assigned to the 5 elements.
The Chinese tea ceremony combines all 5 elements of TCM.
Wood = the tea plant Metal = the tool for processing the tea leaves Fire = the element used for the final drying of the tea leaves Water = the tea is brewed with water Earth = tea is traditionally drunk from clay cups
The 3 main forces, the triad of the universe, are also included in the tea ceremony. These are the sky 天, the earth 地 and the human being 人. They symbolise the top, the bottom and the centre.
Have I aroused your interest in the Chinese tea ceremony?
You can find more information and what to expect here:
Komm zu meinem Kochkurs - Chinesische Küche und lass Dich von exotischen Düften verführen. We prepare traditional Chinese food together according to the health aspects of Ayurveda and Traditional Chinese Medicine.
When?
Samstag, 05. Juli 2025, 10 Uhr - 14 Uhr
Where?
AMITA Kochstudio, Kulmbacher Str. 6, 93057 Regensburg
Seit 4 Jahren lerne ich die chinesische Sprache. Zum Sprachenlernen gehört natürlich nicht nur die Sprache an sich sondern auch die Kultur und für mich vor allem die Essenskultur. Ich liebe die asiatische Küche und aufgrund meiner Unverträglichkeiten kann ich kein chinesisches Restaurant besuchen.
Fortunately, I have Chinese friends who are always giving me tips on real Chinese cuisine.
Im Januar 2025 hat mich eine meiner chinesischen Freundinnen nach Peking eingeladen. Ihre Mutter hat mich mit traditionellen nordchinesischen Köstlichkeiten bekocht und ich habe wieder ganz viele neue Informationen über die chinesische Küche, Zubereitungsarten und Rezepte erhalten.
In meinen Kochkursen probiere ich immer wieder was Neues aus. Solltest Du also öfter einen Kochkurs bei mir besuchen, wirst Du immer wieder was Neues lernen.
Möchtest Du mehr über China erfahren?
In meinen beiden Blog Artikeln erzähle ich über meine Reise nach China, meine Erlebnisse und natürlich auch ein bisschen über das Essen.
Together we will prepare a Chinese menu. You can find more information about Chinese cuisine here in my BLOG ARTICLE.
India meets China, Ayurveda merges with traditional Chinese medicine.
We awaken the elements together in my cooking studio, travelling through the various Asian spices and experimenting with the ingredients, combined with Ayurvedic and traditional Chinese philosophy.
Let yourself be whisked away on a journey through the senses.
You will learn...
... get to know different cooking and preparation techniques from Chinese cuisine
... how to prepare a harmonious menu taking into account the 6 different flavours
... know the use of spices
... how to cook quickly and easily for better well-being
Your advantage
My courses take place exclusively in very small groups of up to 6 participants. This means that you are right in the middle of the action, can ask your questions and are not left out. Every participant is fully involved in the individual steps right from the start and everyone can try things out and discover their preferences.
The AMITA cookery studio is small and cosy, and the number of participants is limited to 6 people.
If you suffer from food intolerances, have to follow a special diet or don't like certain foods, please let me know before the course.
Please bring an apron, something to write with and an appetite to the course.
Booking and cancellation
You can make a booking using the ‘Book a cookery day’ button or send me an e-mail using the contact form.
Deine Anmeldung ist erst dann verbindlich, wenn die Teilnahmegebühr auf mein Konto eingegangen ist, dazu erhältst Du eine separate E-mail mit den Zahlungsinformationen.
Cancellations are free of charge up to 2 days before the course, after that 50% of the course fee will be retained unless the place is taken by another person.
Medicine wheels are places of power that can be found all over the world and were used by ancient cultures in sacred ceremonies.
In this Shamanic Medicine Wheel seminar you will learn how the medicine wheel works and how you can use it for yourself. As I am connected to Celtic shamanism, the seminar is based on the Celtic tradition of the medicine wheel.
The medicine wheel is a compass and guide for your path in life, showing you solutions and paths for your personal development and spiritual growth. It promotes healing and helps you to bring more harmony and balance into your life.
When?
Saturday, 24 May 2025, 10 am - 6 pm until Sunday, 25 May 2025 10 am - 6 pm
The circle is one of the oldest symbols of all. Many cultures revere the circle as very sacred, including the Celtic tradition. Indigenous peoples knew how to weave themselves into the circle of life. We are subject to the rhythms of nature and are integrated into the annual cycle.
In the shamanic tradition, the idea is lived that every person lives their full potential. This potential manifests itself above all in humanity and a harmonious and healthy coexistence between humans, animals, nature and the cosmos (ALL that is).
The word ‘medicine’ here does not have the same meaning as we know it from medicine, but symbolises the connection to the Great Spirit - the mysterious and secretive force behind everything that is.
The medicine wheel has been seen as a symbol of the order of creation by indigenous cultures around the world for thousands of years. It is like a map that incorporates the physical and mental levels, our soul and the energetic level of our entire existence.
The medicine wheel represents the universe and the unity of all that is. It helps us to strengthen our connection to nature, to the universe, to ourselves and to others.
In the Shamanic Medicine Wheel seminar you will learn how the medicine wheel works, how to connect with the cosmic forces and how to use the medicine wheel for yourself.
You can find more information about shamanism and energy medicine here HERE
The Shamanic Medicine Wheel seminar is the right thing for you if...
... you want to connect more with yourself, the energies around you and nature
... you ask yourself about the meaning of life
... you need solutions for an existing life issue
... you wish for profound self-knowledge and self-awareness
... you want to develop personally and spiritually
... you want to feel more involved in the annual cycle and connect with old traditions
... you want to immerse yourself in ancient knowledge, wisdom teachings, rituals and shamanic practices
... you would like help to help yourself
Seminar content
Learn how the shamanic medicine wheel works
Connection to the elements and their significance for the medicine wheel
shamanic tools
Cycles of the year, rituals and festivals
Self-awareness and constellation work in the medicine wheel
The Shamanic Medicine Wheel seminar takes place on the premises of the AMITA cookery studio at Kulmbacher Str. 6, 93057 Regensburg. Sufficient parking spaces are available.
Weather permitting, most of the seminar will take place outdoors, so please wear appropriate clothing.
The seminar price includes a vegetarian/vegan Ayurvedic lunch and drinks.
If you follow a special diet or suffer from food intolerances, please let me know 2 days before the start of the seminar.
Booking, payment methods and cancellation
You can make a booking for the Shamanic Medicine Wheel seminar by clicking on the ‘To book’ button or by sending me an e-mail using the contact form.
Your registration is only binding once the seminar fee has been credited to my account. You will receive a separate e-mail with the payment details.
Cancellations are free of charge up to 2 days before the seminar, after that 50% of the course fee will be retained unless the place is taken by another person.
Komm zu meinem Kochkurs - Chinesische Küche und lass Dich von exotischen Düften verführen. We prepare traditional Chinese food together according to the health aspects of Ayurveda and Traditional Chinese Medicine.
When?
Samstag, 05. April 2025, 10 Uhr - 14 Uhr
Where?
AMITA Kochstudio, Kulmbacher Str. 6, 93057 Regensburg
Seit 4 Jahren lerne ich die chinesische Sprache. Zum Sprachenlernen gehört natürlich nicht nur die Sprache an sich sondern auch die Kultur und für mich vor allem die Essenskultur. Ich liebe die asiatische Küche und aufgrund meiner Unverträglichkeiten kann ich kein chinesisches Restaurant besuchen.
Fortunately, I have Chinese friends who are always giving me tips on real Chinese cuisine.
Im Januar 2025 hat mich eine meiner chinesischen Freundinnen nach Peking eingeladen. Ihre Mutter hat mich traditionellen nordchinesischen Köstlichkeiten bekocht und ich habe wieder ganz viele neue Informationen über die chinesische Küche, Zubereitungsarten und Rezepte erhalten.
In meinen Kochkursen probiere ich immer wieder was Neues aus. Solltest Du also öfter einen Kochkurs bei mir besuchen, wirst Du immer wieder was Neues lernen.
Möchtest Du mehr über China erfahren?
In meinen beiden Blog Artikeln erzähle ich über meine Reise nach China, meine Erlebnisse und natürlich auch ein bisschen über das Essen.
Together we will prepare a Chinese menu. You can find more information about Chinese cuisine here in my BLOG ARTICLE.
India meets China, Ayurveda merges with traditional Chinese medicine.
We awaken the elements together in my cooking studio, travelling through the various Asian spices and experimenting with the ingredients, combined with Ayurvedic and traditional Chinese philosophy.
Let yourself be whisked away on a journey through the senses.
You will learn...
... get to know different cooking and preparation techniques from Chinese cuisine
... how to prepare a harmonious menu taking into account the 6 different flavours
... know the use of spices
... how to cook quickly and easily for better well-being
Your advantage
My courses take place exclusively in very small groups of up to 6 participants. This means that you are right in the middle of the action, can ask your questions and are not left out. Every participant is fully involved in the individual steps right from the start and everyone can try things out and discover their preferences.
The AMITA cookery studio is small and cosy, and the number of participants is limited to 6 people.
If you suffer from food intolerances, have to follow a special diet or don't like certain foods, please let me know before the course.
Please bring an apron, something to write with and an appetite to the course.
Booking and cancellation
You can make a booking using the ‘Book a cookery day’ button or send me an e-mail using the contact form.
Deine Anmeldung ist erst dann verbindlich, wenn die Teilnahmegebühr auf mein Konto eingegangen ist, dazu erhältst Du eine separate E-mail mit den Zahlungsinformationen.
Cancellations are free of charge up to 2 days before the course, after that 50% of the course fee will be retained unless the place is taken by another person.
