Hi!
My name is Sun Chung.
I am the creator and host of Hungry Gopher
cooking show
and The Kimchi Master Course.
Welcome to the third episode of The Kimchi
Power video series.
In the last episode of this Kimchi Power series,
we learned about the importance of probiotics
and the value of eating fermented foods.
If you haven’t watched the previous episodes
of The Kimchi Power series,
make sure to watch them first at HungryGopher.com
As I promised in the last episode, we’ll
learn about how you can implement d
elicious fermented foods in your daily diet,
so you can look good and feel energized.
The fastest way to learn something is to follow
in the steps of someone
who has already done what you want to achieve.
So, I asked fermentation experts
about some fermentation tips and insights
to share with you.
 
Let’s start with a fun yet crucial question,
“what is your favorite fermented food and
why?”
Sandor Katz, the author of New York Times
Bestseller, “The Art of Fermentation”
said,
“I love so many fermented foods, it is impossible
to pick one favorite.
I am very devoted to sauerkraut and other
fermented vegetables,
but I could not say that I love them more
than cheese, or chocolate,
or many other beloved fermented delicacies.”
Great answer.
There is so much joy and pleasure in eating
a wide variety
of mouth-watering fermented foods.
Sandor’s book, The Art of Fermentation,
has been a great inspiration for me whilst
gophering in the kitchen.
I highly recommend to check it out if you
want to learn more about fermentation in depth.
Here is another great insight from Jenny McGruther
from nourishedkitchen.com
“I love sour pickles flavored with dill
and garlic and make them every summer.
 
They're so easy to make, are pretty versatile,
and even people who dislike fermented foods
tend to like them.”
I absolutely agree with Jenny.
I am a pickle monster myself.
Dill pickles will be
a great one to make this summer.
Check out nourishedkitchen.com
for easy sour pickle recipe and more real
food inspirations.
Grace Park from Crazy Korean Cooking revealed
her favorite.
She said  “Kimchi of course.
My favorite kimchi is Ponytail Radish Kimchi
(Chong Gak Kimchi).
Just love the combination of the crispy root
and the chewy texture of the stem,
paired with the seasoning which has a perfect
balance of savory, sweet and sour flavors.”
I was salivating as I was reading her description.
 Chong Gak Kimchi is downright delicious.
You can find authentic kimchi DIY kits and
prepared Korean food products at CrazyKorean
cooking.com.
Last but not least, Hannah Crum, the author
of The Big Book of Kombucha said
“Sauerkraut is my favorite fermented food
because even though it smells like dirty socks
(just thinking about it makes my mouth water!)
it tastes like pickles.
Plus it’s so versatile as it can be eaten
raw like a side salad or condiment or
cooked with other foods and adds acid and
depth to the flavor.
Plus it keeps me super regular.”
If you want to learn about Kombucha making,
check out her simply delicious kombucha recipe
at kombuchaKamp.com
That sums up the first round of answers I
have received from the fermentation experts.
You can find all the links to the resources
I mentioned in this video at HungryGopher.com
I want to give a special thank to Sandor Katz,
Jenny McGruther, Grace Park, and Hannah Crum
for generously sharing their insights and
expertise with us.
I hope you enjoyed this episode of this kimchi
power video series.
In the next videos,
we’ll continue to learn from the fermentation
experts so that you can empower yourself
with their knowledge to look good and feel
energized with powerful fermented foods.
So stay tuned.
Remember Guys, Eat Real, Be Real
Thanks for watching….
I’ll see you next time!
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