Simple Way to Make Quick Spicy Collard Kimchi/lacto-fermentation
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Any-night-of-the-week Spicy Collard Kimchi/lacto-fermentation. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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The same is true for lunches once we frequently resort to a can of soup or box of macaroni and cheese or some other such product rather than putting our creative efforts into creating a quick and easy yet delicious lunch. You will see many ideas in this guide and the expectation is that these thoughts won't only get you off to a great beginning for ending the lunch rut we all seem to find ourselves at at some time or another but in addition to use new things all on your own.
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Many things affect the quality of taste from Spicy Collard Kimchi/lacto-fermentation, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Collard Kimchi/lacto-fermentation delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spicy Collard Kimchi/lacto-fermentation is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spicy Collard Kimchi/lacto-fermentation estimated approx 1-1.5 hrs.
To get started with this particular recipe, we must prepare a few components. You can cook Spicy Collard Kimchi/lacto-fermentation using 11 ingredients and 4 steps. Here is how you can achieve it.
One of my favorite troubles in life is to have too much vegetables to spoil! This is a happy problem having a wonderful farmer's market who supplies me the most fresh and in season vegetable throughout the year:) Baby collard green is great to sauté with garlic and onions or drop in the end of a soup. Matured collard has a tougher stem that burdens those who are weak in digestion and the prolonged cooking in order to breakdown the fiber end up ruined most of the temperature sensitive vitamins and making the color not pretty. One way to fix both issues on this awesome vegetable is lacto-fermentation. Here is a classical way of making Korean/Chinese style spicy Collard kimchi. This method applies to all leavy vegetables such as kales, turnip greens, mustard greens, bok choy and etc.
Ingredients and spices that need to be Take to make Spicy Collard Kimchi/lacto-fermentation:
- For salt brining
- 2 lbs Organic Collard green
- 1 Cup filtered water
- 1/4 cup Fine Sea salt
- For paste making
- 1/2 cup Julianned carrots
- 1/2 head garlic, minced
- 1 green onion, optional
- 1/4 cup Korean hot pepper flakes
- 1/4 cup fish sauce
- 1 Tsp non-refined sugar or honey
Instructions to make Spicy Collard Kimchi/lacto-fermentation
- 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.
You will also find as your experience and confidence develops that you will see your self more and more usually improvising while you move and adjusting recipes to fulfill your personal preferences. If you'd like more or less of ingredients or want to produce a recipe a little more or less spicy in flavor you can make simple adjustments along the way in order to achieve this goal. In other words you will start punctually to create meals of your personal. And that is something that you will not necessarily learn when it comes to basic cooking skills to beginners however, you'd never learn if you did not master those simple cooking abilities.
So that's going to wrap this up with this exceptional food How to Make Award-winning Spicy Collard Kimchi/lacto-fermentation. Thank you very much for reading. I'm confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
