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 fourth episode of The Kimchi
Power video series.
In the last episode
of this Kimchi Power series, we learned about
fermentation experts’ favorite fermented
foods
and the reasons behind them.
 
If you haven’t watched the previous episodes
of The Kimchi Power series,
make sure to watch them first at HungryGopher.com
 
In this episode, we’ll learn about fermentation
101 from the experts to get you started
with your fermentation adventure.
 
The next question I proffered was,  “What
advice would you offer to a fermentation newbie”?
 
Sandor Katz, the prolific author of fermentation
books and New York Times Bestseller said
“Start with fermenting vegetables.
You don't need any special cultures or equipment,
it's incredibly delicious and nutritious,
and it's completely safe, with no case history
of illness.”
 
Great advice.
The simplicity is the key.
Kimchi, sauerkraut or pickles will
be a great one to start your fermentation
adventure.
 
Next up, Jenny McGruther, the author of The
Nourished Kitchen and
the mastermind behind NourishedKitchen.com.
“Go slow.
 Pick one new fermented or cultured food
to try each time,
master it and then try another.”
 
Spot on advice.
Master the art of doing one thing at a time.
 
Grace Park from Crazy Korean Cooking shared
her insight as well.
“Fermented foods can be affected by many
factors such as quality of ingredients,
amount of seasoning, temperature, and surrounding
environment.
 
So it takes practice to figure out what works
best for you.
Practice makes it perfect.”
 
 
 
Timeless advice.
Check out Crazy Korean cooking.com for kimchi
DIY kits and more.
They have great resources there.
 
The last advice came from, Hannah Crum, the
author of The Big Book of Kombucha:
 
“Fermented foods have been around for thousands
of years and have been made at home
for the vast majority of that time.
They are safe and easy to make BUT they do
require interaction -
kind of like a pet that doesn't move.
Love your ferments and they will love you
back..”
 
Yes, indeed.
The tiny microbes are faithful friends when
you treat them nicely.
Try Hannah’s simply delicious kombucha recipe
at https://www.kombuchakamp.com.
 
That wraps up fermentation 101 advice from
the experts.
You can find all the links to the resources
I mentioned in this video at HungryGopher.com
 
Many thanks to Sandor Katz, Jenny McGruther,
Grace Park, and Hannah Crum
for generously sharing their time and expertise
with us.
 
I hope you enjoyed this episode of this kimchi
power video series.
In the next video,
we’ll learn about their go-to resources
for fermentation.
 
Get ready to find out what the fermentation
experts resources are so that
you can implement their tools to enjoy powerful,beneficial,
and delicious fermented foods.
 
So stay tuned.
 
Remember Guys, Eat Real, Be Real
Thanks for watching….
I’ll see you next time!
 
 
 
 
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