Jornal de moopie321, 17 jan 19

Some nice fermented foods. Cannot go wrong with it. 

Booyah! I was eating Kimchi everyday while in Seoul. Time for me to make a new batch here and pick up some Kkakdugi at the Korean deli. 

2 scrambled eggs, 1 slice cheese, 1 oz kimchi. Oppa Marx, you’re my long lost Korean brother! Liv, I just read an article about micronutrients and how a lot of keto dieters don’t eat enough of them. This year I’ll try to incorporate more leafy greens and fermented foods to be healthier.  

Marx: Lo Bak makes the best radish kimchi. Yummy. Moopie: This breakfast looks awesome!  

@newgrl What is Lo Bak? I am living in Southern Mexico so my choices are limited. We do have a few Korean restaurants and a Korean Deli here but I make a lot of stuff myself and bring Korean ingredients down when I fly in from Chicago. 

@Moopie Are you of Korean descent? My friend Han who's parents are Korean made me an official Korean after tasting my Kimchi, and my Black Bean Sauce Chicken Wings (jajangDak) :) 

Marx, I speak food but not Korean. 

Marx Lo bak is a white long radish used in asian cooking  

Aka daikon 

Marx - As Moopie said, Lo Bak is very similar to Diakon, but it has a more rounded shape, and I find it to be a bit crunchier and sweeter and a bit less spicy than diakon. It looks kind of like a fat white carrot. I can buy them when I go to the city here at a korean grocery that I frequent. I like them in salads, stews, quick radish kimchi and pear, stir fry, etc...  

mu kimchi is my favorite but the smell triggers my roommate :P 

John, get rid of the roommate? 

Ahh, okay, Lo Bak or even Diakon radishes aren't available here in southern Mexico. It might be something imported to Mexico City but would never make it this far south. The Korean deli I think uses European radishes for its Kkakdugi. I add Gochugaru to it to perk it up a bit to my tastes. :)