Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy collard kimchi/lacto-fermentation. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Spicy Collard Kimchi/lacto-fermentation is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Spicy Collard Kimchi/lacto-fermentation is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have 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:

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

Steps 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.

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