Spicy Collard Kimchi/lacto-fermentation
How to Cook Recipes Spicy Collard Kimchi/lacto-fermentation using 11 ingredients and 4 steps
Spicy Collard Kimchi/lacto-fermentation - 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. How to Make Amazing Whey for Lacto-Fermentation — All Posts Healing Harvest Homestead. These are a little spicy, and a little sweet and sour. - If in case you have a passion for cooking and also you spend numerous time in your kitchen, then more than likely you've got a substantial amount of recipes on hand. Some cooks have an orderly group system and a few do not. If you end up usually shuffling via mounds of recipes and not finding what you're searching for, then you want to do some organizing.
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.
You can have Spicy Collard Kimchi/lacto-fermentation using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients make Spicy Collard Kimchi/lacto-fermentation
- Prepare For salt brining.
- Prepare 2 lbs Organic Collard green.
- It's 1 Cup filtered water.
- You need 1/4 cup Fine Sea salt.
- Prepare For paste making.
- Prepare 1/2 cup Julianned carrots.
- Prepare 1/2 head garlic, minced.
- You need 1 green onion, optional.
- You need 1/4 cup Korean hot pepper flakes.
- You need 1/4 cup fish sauce.
- Prepare 1 Tsp non-refined sugar or honey.
Spicy Collard Kimchi/lacto-fermentation instructions
- 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..
Spicy Collard Kimchi/lacto-fermentation - Kimchi is a fermented blend of cabbage, chili peppers, garlic, scallions, and other spices, which is often eaten with every meal in Korea. Kimchi is rich in vitamins A and C, and due to its fermentation process is also rich in beneficial gut-boosting lactobacilli bacteria. Lacto-fermentation is a process where foods are submerged in salt water for a time. During lacto-fermentation, some bacteria survive and others don't. The kind that could be harmful to people don't survive, but a special bacteria called Lactobacillus (which is found in yogurt and many other. Lacto-fermentation of korean mixed vegetables (kimchi). Fermentation of Kimchi depends on your room temperature, and the saltiness of your kimchi. Thank you and good luck