Easiest Way to Make Quick Spicy Collard Kimchi/lacto-fermentation

Hey everyone, I hope you’re having an incredible 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. For mine, I am going to make it a little bit tasty. This will be really delicious.

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. Fermentation of Kimchi depends on your room temperature, and the saltiness of your kimchi. 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.

Spicy Collard Kimchi/lacto-fermentation is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Spicy Collard Kimchi/lacto-fermentation is something that I have loved my whole life. They’re nice and they look wonderful.

To begin 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 can achieve that.

The ingredients needed to make Spicy Collard Kimchi/lacto-fermentation:

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

Kimchi is made by lacto-fermentation, which is the same process that creates sauerkraut and pickles. The salt or brine kills off harmful bacterias and then interacts with the fibers of the vegetables to create an anaerobic environment. Lacto-Fermentation of Kimchi - Free download as Word Doc (.doc /.docx), PDF File (.pdf), Text File (.txt) or read online for free. This kimchi recipe is deliciously spicy & easy to make!

Instructions 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.

Lacto-Fermentation of Kimchi - Free download as Word Doc (.doc /.docx), PDF File (.pdf), Text File (.txt) or read online for free. 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. Make your best attempt to push the veggies back down into the liquid after serving each time. Lacto fermentation is the process of beneficial bacteria that are naturally occurring on vegetables and converting Lacto-fermentation not only helps preserve food, but it also increases the vitamin and enzyme levels Hi Lisa Thank you very much for your fermentation recipes.

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