Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, spicy collard kimchi/lacto-fermentation. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Spicy Collard Kimchi/lacto-fermentation is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Spicy Collard Kimchi/lacto-fermentation is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook spicy collard kimchi/lacto-fermentation using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Collard Kimchi/lacto-fermentation:
- Make ready For salt brining
- Take 2 lbs Organic Collard green
- Get 1 Cup filtered water
- Take 1/4 cup Fine Sea salt
- Make ready For paste making
- Get 1/2 cup Julianned carrots
- Get 1/2 head garlic, minced
- Get 1 green onion, optional
- Get 1/4 cup Korean hot pepper flakes
- Get 1/4 cup fish sauce
- Take 1 Tsp non-refined sugar or honey
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. Spicy lacto fermented eggplants, full of intense flavor, nutrients and probiotics, make a perfect side dish to go along with savory meals.
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.
Lacto fermentation - called kvashenie - is a process that every single Russian is familiar with from childhood. Lacto-fermentation is almost as old as life itself. It is a proven method of food preservation that provides Often described as spicy and sour, Kimchi, a traditional lacto-fermented Korean dish Lacto-fermented foods contain a powerhouse of benefits. This kimchi recipe is deliciously spicy & easy to make! Fermentation not only preserves the food in question, making it last longer in the refrigerator than Lacto-fermented foods keep for months in cold storage.
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