Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spicy collard kimchi/lacto-fermentation. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Spicy Collard Kimchi/lacto-fermentation is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Spicy Collard Kimchi/lacto-fermentation is something which I’ve loved my entire 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 begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Take For salt brining
- Prepare 2 lbs Organic Collard green
- Get 1 Cup filtered water
- Make ready 1/4 cup Fine Sea salt
- Prepare For paste making
- Make ready 1/2 cup Julianned carrots
- Prepare 1/2 head garlic, minced
- Take 1 green onion, optional
- Prepare 1/4 cup Korean hot pepper flakes
- Make ready 1/4 cup fish sauce
- Prepare 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 of korean mixed vegetables (kimchi).
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.
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. 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.
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