How to Cook Appetizing Spicy Collard Kimchi/lacto-fermentation

Spicy Collard Kimchi/lacto-fermentation ~ Happy Cooking - several times is being sought after by many community around us, one of them is Buddy. they indeed have get used to use internet on smartphone to find information to be used idea. Therefore We give Information around Spicy Collard Kimchi/lacto-fermentation is could my Buddy make it idea.

you could create Spicy Collard Kimchi/lacto-fermentation to take advantage of 11 ingredient 4 step. this is it step by step for make it.

The spices for cooking Spicy Collard Kimchi/lacto-fermentation

1. Buddy also needs For salt brining.
2. capable need to provide 2 lbs Organic Collard green.
3. Buddy also needs 1 Cup filtered water.
4. Also add 1/4 cup Fine Sea salt.
5. Please prepare For paste making.
6. Please prepare 1/2 cup Julianned carrots.
7. Also add 1/2 head garlic, minced.
8. Please buddy prepare 1 green onion, optional.
9. capable need to provide 1/4 cup Korean hot pepper flakes.
10. Buddy also needs 1/4 cup fish sauce.
11. Please buddy prepare 1 Tsp non-refined sugar or honey.

The Step by step how to cooking 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..

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