Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Spicy Collard Kimchi/lacto-fermentation. It is one of my favorites . For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

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

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

Step 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 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 leave Salt brining is very important. Turn the vegetables every 10 or 30 minute 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 second Transfer all vegetable into a colander. Repeat washing 2 times (total 3 times). This step removes excessive salt and dirt that hidden between leave After the last wash, dry the vegetable in the colander or by squeezing out excessive water with hand
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 layer Allow them to sit in room temperature for 24 hours before store them in the fridge. Eat right after they start to turn sour.

So that’s going to wrap it up with this exceptional food Spicy Collard Kimchi/lacto-fermentation. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!