Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spicy collard kimchi/lacto-fermentation. It is one of my favorites. 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 favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Spicy Collard Kimchi/lacto-fermentation is something which I have loved my entire life.

Great recipe for Spicy Collard Kimchi/lacto-fermentation. One of my favorite troubles in life is to have too much vegetables to spoil! This is a happy problem having a wonderful farmer's market who supplies me the most fresh and in season vegetable throughout the year:) Baby collard green is. The spices for cooking Spicy Collard Kimchi/lacto-fermentation.

To begin with this recipe, we have to 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:

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

Spicy Collard Kimchi/lacto-fermentation step by step. Rinse collard green under cold running tap water to remove soil. Pour it onto the collard green. Rinse collard green under cold running tap water to remove soil.

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.

Pour it onto the collard green. Rinse collard green under cold running tap water to remove soil. Pour it onto the collard green. I've been vaguely interested in lacto-fermentation for a while now. But then again, I have at least a vague interest in almost all aspects of food preparation besides butchering, and cooking live sea creatures.

So that is going to wrap it up for this special food spicy collard kimchi/lacto-fermentation recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!