Steps to Prepare Speedy Spicy Collard Kimchi/lacto-fermentation

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spicy collard kimchi/lacto-fermentation. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Spicy Collard Kimchi/lacto-fermentation is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Spicy Collard Kimchi/lacto-fermentation is something that I’ve loved my entire life. They’re fine and they look fantastic.

One way to fix both issues on this awesome vegetable is lacto-fermentation. Here is a classical way of making Korean/Chinese style spicy Collard kimchi. This method applies to all leavy vegetables such as kales, turnip greens, mustard greens, bok choy and etc. Rinse collard green under cold running tap water to remove soil.

To begin with this recipe, we must prepare a few components. You can cook spicy collard kimchi/lacto-fermentation using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Spicy Collard Kimchi/lacto-fermentation:

1. Make ready For salt brining
2. Take 2 lbs Organic Collard green
3. Take 1 Cup filtered water
4. Make ready 1/4 cup Fine Sea salt
5. Get For paste making
6. Get 1/2 cup Julianned carrots
7. Make ready 1/2 head garlic, minced
8. Take 1 green onion, optional
9. Get 1/4 cup Korean hot pepper flakes
10. Make ready 1/4 cup fish sauce
11. Prepare 1 Tsp non-refined sugar or honey

This is gonna smell and look delicious. Spicy Collard Kimchi/lacto-fermentation is one of the most well liked of recent trending meals on. Rinse collard green under cold running tap water to remove soil. Pour it onto the collard green.

Instructions to make Spicy Collard Kimchi/lacto-fermentation:

1. Rinse collard green under cold running tap water to remove soil. Cut collard in to 1/2 inch lengthwise and set aside in a big bowl.
2. Dissolve 1/4cup of salt in 1 cup of filtered water. Pour it onto the collard green. Mix it by hands and allow it to sit for 40 to 2 hours depends on the texture of the leaves. Salt brining is very important. Turn the vegetables every 10 or 30 minutes. In the end, the leaves should be withered and reduce in volume by 40%.
3. In a separate basin that has been filled with water, dump all salted collard in and wash the vegetable vigorously for 30 seconds. Transfer all vegetable into a colander. Repeat washing 2 times (total 3 times). This step removes excessive salt and dirt that hidden between leaves. After the last wash, dry the vegetable in the colander or by squeezing out excessive water with hands.
4. Make the paste in a mixing bowl by adding minced garlic, Julianned carrots, hot pepper flakes into 1/4 cup of fish sauce. Mix the paste well and add it all to the vegetable. Mix well by hands and place the vegetable in glass jar or earthware. Firmly press down the vegetables to avoid air gaps in between layers. Allow them to sit in room temperature for 24 hours before store them in the fridge. Eat right after they start to turn sour.

Rinse collard green under cold running tap water to remove soil. Pour it onto the collard green. Rinse collard green under cold running tap water to remove soil. Pour it onto the collard green. Rinse collard green under cold running tap water to remove soil.

So that’s going to wrap it up with this exceptional food spicy collard kimchi/lacto-fermentation recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!