Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, spicy collard kimchi/lacto-fermentation. One of my favorites. For mine, I am going to 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 foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Spicy Collard Kimchi/lacto-fermentation is something which I have loved my whole life. They are fine and they look wonderful.
Kimchi is a delicious fermented food. Full of great probiotics, it helps with digestion and overall health. It has a great bite, and depending on how hot the chili peppers are, it can be pretty spicy.
To begin with this particular recipe, we have to prepare a few components. You can cook spicy collard kimchi/lacto-fermentation using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Collard Kimchi/lacto-fermentation:
- Take For salt brining
- Get 2 lbs Organic Collard green
- Take 1 Cup filtered water
- Prepare 1/4 cup Fine Sea salt
- Get For paste making
- Take 1/2 cup Julianned carrots
- Get 1/2 head garlic, minced
- Take 1 green onion, optional
- Get 1/4 cup Korean hot pepper flakes
- Get 1/4 cup fish sauce
- Get 1 Tsp non-refined sugar or honey
Its what i use to make VERY. Simply put, lacto-fermentation is a microbial process using beneficial bacteria including Plus, as many of you know, I'm a greens-a-holic, devouring kale, chard, collard etc. in many forms, as often He suggested I research making Kimchi, a spicy Korean pickle, traditionally made with Napa cabbage. Lacto-fermentation of korean mixed vegetables (kimchi). Lacto-fermentation is an ancient method of food preservation that has been around for thousands of years.
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.
Many foods that you have eaten or have heard of were originally made using lacto-fermentation, ie. sauerkraut, pickles, kimchi (a spicy sauerkraut eaten to this day with every. Kimchi is a traditional Korean dish of spicy cabbage. How to Make Amazing Whey for Lacto-Fermentation — All Posts Healing Harvest Homestead. These are a little spicy, and a little sweet and sour. They are wonderful for digesting your food, building up your. "Lacto-fermentation is the process that produces traditional dill pickles, kimchi and sauerkraut.
So that’s going to wrap it up for this exceptional food spicy collard kimchi/lacto-fermentation recipe. Thank you very much for your time. I’m sure that 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!
