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zooglia: Ready to start...
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zooglia: getting ready to start the Kimchi
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zooglia: The spirooli made short work of the daikon
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zooglia: spiral-cut daikon
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zooglia: spiral-cut daikon
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zooglia: Brining the cabbage and daikon
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zooglia: Keeping the cabbage pressed down during brining
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zooglia: Key ingredient - korean chili powder
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zooglia: Fermenting the kimchi
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zooglia: 2 days later... how you know kimchi is ready
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zooglia: Ready to eat!
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zooglia: Kimchi goes well with Sesame Miso Soup
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zooglia: Tropical Fun times in my kitchen
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zooglia: Coconuts are open!
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zooglia: pad thai with young coconut noodles
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zooglia: Zughetti is good.
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zooglia: Zughetti with Apricot Water Kefir
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zooglia: Raw Pizza - delicious!
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zooglia: Dessert crostini with fig jam, walnuts and pate
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zooglia: Pad thai with kelp noodles
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zooglia: VITAMIX
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zooglia: Green Soup
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zooglia: Yummy Salad
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zooglia: Dehydrator has arrived - time to make kale chips!
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zooglia: Inaugural run of the dehydrator
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zooglia: Cherry Almond Biscotti
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zooglia: Excalibur!
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zooglia: Tomato Wrapper works!
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zooglia: Bliss Balls
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zooglia: More kim chi!