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How To Make Kkakdugi - Cubed Radish Kimchi by Raw Chef Yin
INGREDIENTS
1 Korean radish, cut into 1-inch cubes (820g/29 oz)
1 tablespoon Himalayan pink salt
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons of Korean Chilli flakes (Gochugaru)
1 bunch green onions, cut into 2-inch pieces
1 Asian pear, cut into matchsticks
Raw Chef Yin is a raw vegan chef & educator, bestselling author and TEDx speaker.
You can watch the talk here: https://youtu.be/nDEoPgDqydU
She accidentally discovered raw food while hunting for a healthy ice cream recipe and was totally blown away by the high energy levels that raw food gave her. Thanks to raw vegan food, her eczema problems that plagued her for 30 over years were totally cured and that sealed the deal.
Raw Chef Yin is passionate about making Asian food raw! Her raw vegan uncooking courses on Korean, Japanese, Indian, Thai, Malaysian, Indonesian and Vietnamese food are truly creative and innovative - some are possibly first in the world. Check them out at https://rawchefyin.gumroad.com/
Her bilingual print book “Guilt-free Desserts” has been published by Seashore Publishing and made it to Kinokuniya Malaysia’ Best Sellers list.
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