food Skullbikers Staying Healthy in 2020 Flog

skullbiker · Feb 10, 2020

Well, it is kind of late getting this healthy food log(flog) thread going for this year. In reality, some things may not be specifically healthy but just good and/or I just like it. I will try to get a couple of things posted this week.

This will be a continuation from this thread.

http://thehotpepper.com/topic/70291-skullbikers-2019-healthy-stuff-glog/page-6

PollenNut · Feb 10, 2020

skullbiker said:
Well, it is kind of late getting this healthy food log(flog) thread going for this year. In reality, some things may not be specifically healthy but just good and/or I just like it. I will try to get a couple of things posted this week.

This will be a continuation from this thread.

http://thehotpepper.com/topic/70291-skullbikers-2019-healthy-stuff-glog/page-6

I looked over your old thread and I like your thought process. I've lost a lot of weight for me, 50 lbs or so and got paid to lose it. I did it simply by incorporating peppers into each meal to help me get through salads, eggs, etc. all with very little seasoning otherwise. I exercised as well, but the point is for me at least... I had a much easier time on my diet due to the fact that peppers have an abundance of flavor and I used those for flavor instead of the usual sugar, fat, etc. Keep doing you my friend.

skullbiker · Feb 22, 2020

I guess I will post this up late rather than never. I decided to make one of my hybrid batches of Kimchi as I had the Daikon radishes I grew and had just picked my cabbage heads and Kohlrabi from the garden. So, for the main ingredients we have 3 medium sized cabbage heads, 3 standard kohlrabi, 1 Kossak kohlrabi, a bunch of Daikon radishes, 2 lbs of carrots and 3 large yellow onions, and the flavor/hot paste with ingredients as shown in pic.
I shredded the cabbage and diced the kohlrabi and put it in my 3 gal stainless steel bowl for the salt water soak.

I chopped up onions, radishes and carrots.

The ingredients for the paste. Crushed Red Pepper, Fish Sauce, Tamari, Garlic, and Ginger. I put the ingredients in the good ol Magic Bullet and buzzed it(I used 1/2 cup of Red Pepper........SNAPPY).

After draining and rinsing the cabbage and kohlrabi I mixed all the ingredients together in the big bowl and worked in the paste real good. I ended up with more than 1 1/2 gals of Kimchi. I put the vacuum fermenter lids on and put it in a dark closet.

I tried it after 10 days and IT IS GOOD, and SNAPPY!
I will use it from the smallest jar up and let the unused jars ferment longer as just like hot sauce, the longer the ferment the better. I have read that in Korea it is sometimes left for up to five years!

skullbiker · Feb 25, 2020

Cracked open the second jar of my Kimchi, now at 17 days. Plenty spicey and I really like the extra crunchiness from the diced carrots and kohlrabi. IT. IS. AWESOME.

skullbiker · Mar 6, 2020

I cracked open the 1/2 gal jar of Kohlrabi kimchi for lunch today. This is just under a month fermenting for this one. I piled a bunch onto my Yakisoba Spicy Chicken for lunch today. IT. IS. AWESOME. The gallon jug will keep going until I finish this one.

skullbiker · Mar 7, 2020

I decided today was the day to blend up a few batches of peppers and start some fermented sauces. Biker Billys, Emerald Fire, Cherry Bombs and even a a few Italian Pepperoncini. About 10 pounds worth/over 2 gallons. Vacuum capped em and put em in the dark, scary storage room. Now to just wait it out.

CaneDog · Mar 7, 2020

That's a lot of good looking stuff in there SB.

PtMD989 · Mar 8, 2020

What’s scary aboot the storage room,eh.

Sent from my iPhone using Tapatalk[emoji3166][emoji848]

skullbiker · Mar 13, 2020

PtMD989 said:
What’s scary aboot the storage room,eh.

Too scary to even think about it.

dragonsfire · Mar 13, 2020

Mmmmmm!

skullbiker · Mar 13, 2020

Another half a gallon to start the ferment process, mixed Cherry Bombs, Jalapenos, and Pepperoncinis.

Tybo · Mar 14, 2020

I use those same lids. They're awesome.
Have you tried the vacuum bag process? I've been watching some videos of that and think I'll give it a try.

skullbiker · Mar 14, 2020

Tybo said:
I use those same lids. They're awesome.
Have you tried the vacuum bag process? I've been watching some videos of that and think I'll give it a try.

I have not done the vacuum bag process. I have many of these lids and many, many jars. I guess I will just go with these. They have treated me well.

Tybo · Mar 14, 2020

skullbiker said:
I have not done the vacuum bag process. I have many of these lids and many, many jars. I guess I will just go with these. They have treated me well.

Yeah, the lids work great and have treated me well too. Never had a bad batch so why would I want to try something different! :banghead:

Just because it's different I guess.

skullbiker · Mar 17, 2020

Finally picked my few Yellow Hots and buzzed them and started a small ferment.

skullbiker · Mar 17, 2020

As long as I was in the kitchen today I thought I might as well make another batch of fresh juice. Carrots, broccoli, cabbage, some Jimmy Nardellos and a few jalapenos, plus about a half gallon of tomato juice from fresh picked tomatoes.

The small pile of peppers yielded about 250ml of juice.

About a gallon of the leftover tailings. I can make soup from these with some chicken or beef broth. No waste!

Over all I ended up with a bit over a gallon of juice. I vacuum sealed it in jars, apparently if you keep it sealed under vacuum it will retain the nutrients up to a week.

skullbiker · Mar 28, 2020

I got the last gallon of Kohlrabi Kimchi out and divided it up into smaller jars and put it in the refrigerator. Very good after 6 weeks.

Next on the agenda.........Brussels Sprouts Kimchi.

skullbiker · Apr 3, 2020

I am not sure if lunch today was totally healthy, but it was extremely tasty. Because of the store shelves being cleaned of many of the things that I like, I could not get the spicy Chicken Maruchan Yakisoba noodles. Well, a good splooge of Warrant Mans Suicide sauce and .............
NOW I AM DEAD..............but in a good way!

Then I threw on a good pile of my Kohlrabi Kimchi for good measure.

Complete lunch layout, including just picked Lemon Boy tomato and some cold pasta salad.

Then I finished it up with a NITRO MOCHA COLD BREW COFFEE, just poured in the locked down comfort of my home.

PtMD989 · Apr 3, 2020

How did you like the Lemon Boy, eh. Wait for them Kumatos to come in[emoji106][emoji16]. What seasoning did ya put on it.
All the food looks good to me.

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skullbiker · Apr 8, 2020

I made another batch of non-traditional kimchi, just thinking back I have not made 2 batches alike! I started out with 1/2 of a good sized head of cabbage and 2 lbs of brussels sprouts. I chopped it all up with the good ol Kitchen Miracle Plus and it looked like this.

I thought I would change it up a little and besides the regular pepper paste mix I added some just picked Cherry Bombs then I added 2 good sized onions to the Cherry Bombs and cranked on the KMP.

I took 2 lbs of radishes and 1 lb of carrots and chopped them up.

I mixed it all together and kneaded in the paste/sauce and ended up with a gallon and 1 1/2 pints. Now to let it ferment for about 30days.