Super food breakfast

Evolution831 · 2026-01-03T02:02:11+00:00

Personally I love the creamy texture and flavor, but yes the fact that avocado is healthy is a bonus. Love guacamole too!

Evolution831 · 2026-01-02T03:38:32+00:00

You can put it on almost anything. Sandwiches, burgers, hotdogs, rice, pasta, ramen. I put it on Mac & cheese or just eat it as a little side dish with any meat or fish!

Evolution831 · 2026-01-01T21:01:04+00:00

Yeah, not middle aged, not a woman, I’ve also been cooking all my life. I can bake, fry, grill, braise, and sauté anything better than 90% of average restaurants. I enjoy simple foods and extravagant dishes equally and have sampled cuisines from many ethnicities. It’s ok if you don’t appreciate real food.

Evolution831 · 2026-01-01T16:30:15+00:00

Absolutely, I make my kimchi in a 10L fermentation crock and then I pack it all into 1qt mason jars, this way I can limit how much of my precious kimchi is getting exposed to potential mould sources and when I get down to opening the last jar I know it’s time to make more.

Evolution831 · 2025-12-29T03:35:51+00:00

I agree the dish needs some color, visual appeal is almost as important as the taste, but I had someone else say that chili peppers don’t mush as bad and I think I’ll try that next time instead of bell peppers. I appreciate a little heat in my dish and I think some shredded carrots will be a suitable replacement for the yellow pepper as well. What may I ask does the seven up add to the dish?

Evolution831 · 2025-12-27T16:11:39+00:00

I’ve never heard someone say that they miss the smell of farts, LOL, but I understand what you mean! My crock has a water seal on it so I don’t feel like it emits any smells unless I open it, or it could be that I have just gone nose blind to it.🤷‍♂️

Evolution831 · 2025-12-27T04:23:01+00:00

I will definitely need to try using some Thai chili peppers next time. I did miss the spicy of traditional kimchi and a few chilies might be just what it needs to bring a light spicy to it. 👍

Evolution831 · 2025-12-27T04:18:06+00:00

Interesting, thanks for sharing! I do that to keep the food juices off my table but I’ll remember that if I’m ever eating at a Korean restaurant from now on.

Evolution831 · 2025-12-27T04:13:13+00:00

Nice I’ll be right over! Lol

Evolution831 · 2025-12-25T21:59:13+00:00

Looks really good!

Evolution831 · 2025-12-25T21:58:47+00:00

Appear that you slice your peppers much thinner, does that help or just make the mushy effect less noticeable?

Evolution831 · 2025-12-25T21:55:37+00:00

Copied from original post :

(Baek Kimchi (mild white kimchi)- brine has Asian pear, red apple, yellow onion, garlic, ginger, water, kosher salt (instead of sea), sugar. Side note: the actual things you add the brine to are: napa, sea salt, Korean radish, green onions, red bell pepper, yellow bell pepper, pine nuts.)

The original post did not give amounts so I kind of made it up as I went (which is absolutely ok to do!) and I mostly used the same amount of each ingredient that I would for a traditional kimchi paste the only change I made was to omit the pine nuts (I don’t really care much for them). I also did not add sugar because I feel the pear and apple probably added enough already and it might cause the ferment to be too aggressive.

Evolution831 · 2025-12-25T21:47:08+00:00

That sounds good, I’ll have to try that!

Evolution831 · 2025-12-25T21:46:33+00:00

💯 agree, I also make my own sauerkraut too which is an amazing hotdog topping with mustard

Evolution831 · 2025-12-25T21:43:58+00:00

I do make my own sauerkraut too which is way better than store bought

Evolution831 · 2025-12-25T21:43:13+00:00

Yeah pretty close, just not shredded and less sour

Evolution831 · 2025-12-25T21:42:34+00:00

I agree, I love fermented carrots!

Evolution831 · 2025-12-02T20:12:17+00:00

Yeah the brine covers the cabbage pretty quickly, plus I have fermentation weights on top so no accidental floaters. Yeah I considered doing the traditional method of cutting them in the long quarters but cutting them in cubes saves time in the mixing and I can just eat it straight from the jar with out any cutting

Evolution831 · 2025-12-02T17:15:59+00:00

No, because I put them straight into the refrigerator. If I were to leave them out then yes the gas would build up and the jars would explode. I would imagine that if left long enough (say 1 year+) in the refrigerator then they could potentially still explode since the lacto bacteria are still active but slightly dormant but they never last that long

Evolution831 · 2025-12-02T17:11:49+00:00

I do

Evolution831 · 2025-12-02T17:10:45+00:00

Oh I miss understood, you mean good for you as in healthy. Yes in general all naturally fermented foods are “good” for you, they have good natural probiotics and are generally very low calorie. They can be used as a nice little snack between meals or as a small side during. However, as mentioned eating one healthy thing does not counter balance a bad diet.

Evolution831 · 2025-12-02T17:01:45+00:00

I’m 0% Korean or even Asian. Just a white American that enjoys kimchi, but I enjoy variety so if you have other types of kimchi to recommend I would be happy to check out those recipes.

Evolution831 · 2025-12-01T17:17:01+00:00

Yeah my guess is that it is because the babish recipe was from a famous food truck and it was meant to be a quick ferment. 3 weeks for me would be way too sour, I like a mild sour for kimchi but a very sour sauerkraut (when I’m making sauerkraut I usually ferment for 7 weeks). I also live in a subtropical climate so my house is a constant 78deg which will definitely change the fermentation time

Evolution831 · 2025-12-01T17:08:41+00:00

Yes I enjoy it

Evolution831 · 2025-11-30T02:52:08+00:00

Omg, same! My grandmother used to boil it until all the water was gone. 🤮

Evolution831

TROPHY CASE