Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a Authentic dish, spicy collard kimchi/lacto-fermentation. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Spicy Collard Kimchi/lacto-fermentation is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Spicy Collard Kimchi/lacto-fermentation is something that I have loved my entire life. They are fine and they look fantastic.

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.

To get started with this particular recipe, we must 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 it.

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

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

Lacto-fermentation of korean mixed vegetables (kimchi). Spicy lacto fermented eggplants, full of intense flavor, nutrients and probiotics, make a perfect side dish to go along with savory meals. Lacto fermentation - called kvashenie - is a process that every single Russian is familiar with from childhood. Steam collards over lightly salted water until just cooked.

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.

Place the cooled, cooked collards, garlic, salt and whey into a blender or food processor. Pulse the mixture until blended but still slightly chunky. Transfer the dip to a sanitized, wide-mouth quart jar. See more ideas about Fermentation, Fermented foods, Real food recipes. Simple Kimchi Recipe: Looking for a basic recipe to make delicious lacto-fermented kimchi?

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