Hello, I am Joana. Today, I’m gonna show you how to make spicy collard kimchi/lacto-fermentation recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Spicy Collard Kimchi/lacto-fermentation Recipe
Spicy Collard Kimchi/lacto-fermentation is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Spicy Collard Kimchi/lacto-fermentation is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Make ready For salt brining
- Take 2 lbs Organic Collard green
- Make ready 1 Cup filtered water
- Make ready 1/4 cup Fine Sea salt
- Prepare For paste making
- Prepare 1/2 cup Julianned carrots
- Make ready 1/2 head garlic, minced
- Get 1 green onion, optional
- Make ready 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 this up with this exceptional dish spicy collard kimchi/lacto-fermentation recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
