Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, spicy collard kimchi/lacto-fermentation. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Spicy Collard Kimchi/lacto-fermentation is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Spicy Collard Kimchi/lacto-fermentation is something that I have loved my whole life.
Easy to make, this colorful, spicy carrot kimchee is full of good-for-you probiotics. Kimchi is a lacto-fermented food that will get stronger in flavor as it ages. Although it will keep in the refrigerator If salt isn't an option for you, you can use the alternate method for lacto-fermentation without salt.
To get started with this particular recipe, we must first prepare a few ingredients. 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
- Make ready 2 lbs Organic Collard green
- Take 1 Cup filtered water
- Prepare 1/4 cup Fine Sea salt
- Make ready For paste making
- Make ready 1/2 cup Julianned carrots
- Get 1/2 head garlic, minced
- Get 1 green onion, optional
- Make ready 1/4 cup Korean hot pepper flakes
- Get 1/4 cup fish sauce
- 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. 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).
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.
You make spicy sauerkraut by adding your favorite spice like chili peppers or jalapenos. Yogurt, kimchi, pickles are just some foods that are a result of lactic acid fermentation. 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. "Lacto-fermentation is the process that produces traditional dill pickles, kimchi and sauerkraut. It is nothing more than salt, vegetables and water. "The good guys on the salt-tolerant team are called Lactobacillus.
So that’s going to wrap it up with this exceptional food spicy collard kimchi/lacto-fermentation recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in 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!
