Salt-Free Raw Vegan Kimchi (절이지않은 무염김치) with Jung Soo
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Jung Soo is a passionately fruity raw vegan who adores her Teddy bear and is dedicated to helping vegan women balance their bodies and optimize health with …
Awesome recipe chat video!
I will definitely gather the ingredients to make this.
I LOVE KIMCHI!😋😋😋💞
What an absolute delight 🙂 so lovely to get to meet Jung Soo! I once made kimchi when I lived in Japan, of course vegan but with salt back then. You bet I'm making this one though 😀 can't wait. Have been wanting to make salt-free fermented stuff for quite a while, so encouraging to see it done! Thank you so so much <3
I too have a teddy bear that I am very attached to. His name is Barack but his nickname is Beary… I can't wait to make kimchi without salt! So appreciative of this recipe!
Thank you great video. I will try this recipe tomorrow
Jung Soo Lee – what a fantastic guest, Chef AJ! Watching her make the kimchi was mesmerizing and she has simplified it to the basics for flavor and process. What a wonderful personality she has – a pleasure to watch this interview. Thank you.
whoa! she LOOKS like she's 17!
we always have kim chi in our house. We use it to saute veges . I do make my own but use salt so this is soooo wonderful . Thank u so much. I get to use my pear from our pear tree.I can get the Korean red pepper in my store but u can order from amazon. I have used them alot in my cooking. I love radish kimchi
Suggestion. Try using raw honey instead of dates. I consider honey to be a whole food and a deep mysterious miracle food. This may be controversial, but I consider honey to be vegan. Yes, honey is high in fructose but fermentation completely consumes that fructose. Now let's get into it.
1) I had an Italian coworker who was always chewing on raw garlic. He swore by it for health. But, I could not handle the intense throat burning effect. I stumbled across the new idea that I am about to describe when I tried making traditional raw honey fermented garlic. Enzymatic-ally fermented honey garlic is still raw, and quite healthy, but it tastes fantastic, and does not have a bite or make your breath smell offensive. You can feel its effect in your body and can taste it in your saliva for hours. All my life I have had a chronic sore throat and honey fermented garlic takes that away. I smashed a lot of garlic between two sheets of silicon using a tortilla press. I filled a quart jar with this flat crushed garlic. I then poured maybe 2 T of raw honey over it, and stirred it so every piece of garlic was coated in honey. Honey is hydrophilic. It took the water out of the garlic. I let the jar sit on the counter overnight and the next day the garlic was submerged in liquid. The honey was no longer thick, and the fermentation had begun. I then did the same thing with ginger and jalapeno pepper. Everything turned out fantastic — world class gourmet. It definitely fermented. The garlic was much more edible but there still was a slight bit of a bite to it, so I added an equal amount of filtered water. This water diluted it, took the bite entirely out of the pieces of remaining garlic etc, and doing this made the most fantastic tasting sauces, that I now use in recipes. What I discovered is so good, I am now doing this regularly.
2) But I kept learning and experimenting. I learned that the bees make a thing in their hives called "bee bread". They basically ferment honey with bee pollen and seal it in their honeycomb and let it age. So I bought some organic wild bee pollen. I reasoned and later learned by googling the internet, bee pollen is loaded with many kinds wild yeasts and probiotic bacteria. I took a jar of mint leaves (for an experiment) covered it in 2 Tbls honey, added 1/8 tsp of bee pollen and let it sit on the counter. Two days later it was a mint tincture, three days later it was mint wine, seven days later it was mint vinegar. I have done the same thing with chopped up artichoke hearts, elderberries, apricots, onions, chopped up banana. This is a fantastic way to eat fruits that are high very high in fructose. They are still raw. You still get all the phytochemicals, vitamins and minerals. And it tastes fantastic.
3) And I discovered a third thing. I was just messing around. I started with about 1 cup organic unsweetened apple sauce which is still way too high in natural fructose. I added 1 Tbls of raw honey and 1/8 Tsp of organic wild bee pollen. I stirred it around and put it in a jar and let it ferment for a day. I then took apart a probiotic capsul with 20 different strains and 50 billion bacteria, and added that to the fermenting apple sauce. I added 1 tbls or inulin powder, and 1 tbls of green banana flour, and 1/2 tsp of molasses for the mineral content, and a can of 18% fat organic coconut milk. I put that in a glass bowl in my instant pot and pressed the yougurt button, and let it ferment for nine hours. What resulted is the best tasting smooth yogurt I have ever had — sour but not too sour. I ate it for breakfast for the first time this morning and am never going back. I could feel and hear my happy stomach "singing opera" at the top of its voice for a couple of hours. I am going to eat this on a daily basis from now on.
Chef AJ. Thanks for everything you do, and for this video. Thanks to what I learned in this video, I am now going to try making salt free kimchi with honey instead of dates. Thank you so much for doing this. Hope this info helps. Over and out.
I am so sorry I missed the time change to this show. So happy to catch up on the replay. What a delightful guest! Thank you, Chef AJ!
Great service towards humanity! Keep up the great work!
I am about to make this because I have all the ingredients ❤️💕
Wow AJ is so friendly and so open to new ideas!
Omg, an colleague in my office, in the 80s, told me she had horrible menstrual pain and actually passed out in a NYC subway. I recommended a mineral supplement be taken 10 days beforehand, and the next cycle, she told me she had no pain! From then on, she daily took a 2-combo mineral supplement and never had pain again.
Jung Soo has her Teddy Bear and Chef AJ has her Bailey Bear 😂😂
I have been wanting kimchi made exactly like this for some time!! Perfection! 😍
Yay!! So glad you had Jung Soo on today! 🥳 Great demo of how to make salt-free kimchi – I feel confident that I can now make it too! 👍😄