Easiest Way to Make Perfect Spicy Collard Kimchi/lacto-fermentation

Spicy Collard Kimchi/lacto-fermentation ~ Happy Cooking - at this moment is being sought after by many community around us, one of them is you. they indeed have get used to to take advantage of internet on gadget to looking for information to be used idea. Therefore I give Information about Spicy Collard Kimchi/lacto-fermentation is could my Buddy make it idea.

we able create Spicy Collard Kimchi/lacto-fermentation to take advantage of 11 ingredient 4 step. the following Your way for make it.

The ingredients for cooking Spicy Collard Kimchi/lacto-fermentation

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

The Instructions how 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..

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