|
Homemade kimchi with home grown daikon radish greens and perilla leaf
|
2069 kcal
|
Fat: 156.30g | Prot: 136.57g | Carbs: 25.99g.
Breakfast: Sports Research Collagen Peptides, Goya Coconut Milk, Coffee, Turkey Bacon, Egg Yolk , Egg. Lunch: Goya Coconut Milk, Coffee, Frank's Red Hot Buffalo Wing Sauce, Kraft Blue Cheese Crumbles, Laura's Lean Beef 96% Lean Ground Beef. Dinner: Hansung Food Cabbage Kimchi, Whipping Cream , Ancient Organics Ghee, Hass Avocado, Lamb. more...
|
|
 Comments
Do you let it ferment or do you eat it fresh? I have a batch of kimchi going all year round 😂
06 Jun 22 by member: Supergainz1
|
Been so long since we made kimchi. Good stuff!
06 Jun 22 by member: writingwyo
|
I eat it fresh and fermented. The perilla kimchi is best fresh or overnight. So good
07 Jun 22 by member: Vickiauntmick
|
| |
|
|
| |
Submit a Comment
You must sign in to submit a comment. Click here to sign in.
|
|
|
Vickiauntmick's Weight History
|