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


As I promised in the last episode, we’ll learn about how you can implement delicious 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 katzSandor 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.


Jenny McGruther

Here is another great insight from Jenny McGruther from

“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 for easy sour pickle recipe and more real food inspirations.



Grace Park

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



Hannah Crum


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


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


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.


Eat Real, Be Real


Sun aka Hungry Gopher



Download the Free list of 8 ingredients to make a 10 minute Mild yet Flavorful kimchi



In this episode, you’ll discover:

  • How to rock probiotics like the fermentation pros
  • Fermentation ninjas’ hot tips to keep you enjoy probiotic foods simply yet deliciously


Resources I mentioned in this episode include:



easy kimchi recipe