Guide to Make Spicy Collard Kimchi/lacto-fermentation in 33 Minutes for Family

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. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Spicy Collard Kimchi/lacto-fermentation is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Spicy Collard Kimchi/lacto-fermentation is something that I’ve loved my entire life. They are fine and they look fantastic.

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 recipe, we have to first prepare a few components. 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:

1. Take For salt brining
2. Take 2 lbs Organic Collard green
3. Make ready 1 Cup filtered water
4. Make ready 1/4 cup Fine Sea salt
5. Prepare For paste making
6. Make ready 1/2 cup Julianned carrots
7. Make ready 1/2 head garlic, minced
8. Get 1 green onion, optional
9. Prepare 1/4 cup Korean hot pepper flakes
10. Get 1/4 cup fish sauce
11. Make ready 1 Tsp non-refined sugar or honey

They are also useful if you wish to lower sodium content in your lacto fermentation. Its what i use to make VERY. Lacto-fermentation of korean mixed vegetables (kimchi). 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.

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.

Easy to make, this colorful, spicy carrot kimchee is full of good-for-you probiotics. Lacto-fermentation is an ancient method of food preservation that has been around for thousands of years. 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. Spicy lacto fermented eggplants, full of intense flavor, nutrients and probiotics, make a perfect side dish to go along with savory meals. Lacto fermentation - called kvashenie - is a process that every single Russian is familiar with from childhood.

So that’s going to wrap it up for this special food spicy collard kimchi/lacto-fermentation recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!