Hey everyone, hope you’re 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 food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Spicy Collard Kimchi/lacto-fermentation is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Spicy Collard Kimchi/lacto-fermentation is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have 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
- Take 2 lbs Organic Collard green
- Take 1 Cup filtered water
- Take 1/4 cup Fine Sea salt
- Make ready For paste making
- Take 1/2 cup Julianned carrots
- Take 1/2 head garlic, minced
- Prepare 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
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.
Steps 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’s going to wrap this up with this special food spicy collard kimchi/lacto-fermentation recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in 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!
