Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, spicy collard kimchi/lacto-fermentation. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spicy Collard Kimchi/lacto-fermentation is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Spicy Collard Kimchi/lacto-fermentation is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook spicy collard kimchi/lacto-fermentation using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spicy Collard Kimchi/lacto-fermentation:
- Get For salt brining
- Get 2 lbs Organic Collard green
- Get 1 Cup filtered water
- Make ready 1/4 cup Fine Sea salt
- Prepare For paste making
- Get 1/2 cup Julianned carrots
- Take 1/2 head garlic, minced
- Prepare 1 green onion, optional
- Get 1/4 cup Korean hot pepper flakes
- Prepare 1/4 cup fish sauce
- Get 1 Tsp non-refined sugar or honey
Instructions to make Spicy Collard Kimchi/lacto-fermentation:
- 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.
- 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%.
- 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.
- 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.
So that’s going to wrap it up for this special food spicy collard kimchi/lacto-fermentation recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
