Easiest Way to Prepare Favorite Spicy Collard Kimchi/lacto-fermentation

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, spicy collard kimchi/lacto-fermentation. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spicy Collard Kimchi/lacto-fermentation is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Spicy Collard Kimchi/lacto-fermentation is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first 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. Get For salt brining
2. Get Organic Collard green
3. Get filtered water
4. Get Fine Sea salt
5. Take For paste making
6. Prepare Julianned carrots
7. Get garlic, minced
8. Take green onion, optional
9. Get Korean hot pepper flakes
10. Get fish sauce
11. Make ready non-refined sugar or honey

Steps 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.

So that’s going to wrap it up for this special food spicy collard kimchi/lacto-fermentation recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!