Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, spicy collard kimchi/lacto-fermentation. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Spicy Collard Kimchi/lacto-fermentation is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Spicy Collard Kimchi/lacto-fermentation is something that I have loved my whole life.
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 get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Get For salt brining
- Make ready 2 lbs Organic Collard green
- Get 1 Cup filtered water
- Prepare 1/4 cup Fine Sea salt
- Make ready For paste making
- Prepare 1/2 cup Julianned carrots
- Take 1/2 head garlic, minced
- Make ready 1 green onion, optional
- Prepare 1/4 cup Korean hot pepper flakes
- Take 1/4 cup fish sauce
- Get 1 Tsp non-refined sugar or honey
Another factor that affects your kimchi fermentation will be how salty your kimchi is. They are also useful if you wish to lower sodium content in your lacto fermentation. Its what i use to make VERY. 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. Lacto-fermentation of korean mixed vegetables (kimchi). It is nothing more than salt, vegetables and water. "The good guys on the salt-tolerant team are called Lactobacillus. Several different species within this genus are used to produce fermented foods. Lacto-fermentation is almost as old as life itself.
So that is going to wrap it up for this special food spicy collard kimchi/lacto-fermentation recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!
