Spicy Collard Kimchi/lacto-fermentation. Kimchi is a delicious fermented food. Full of great probiotics, it helps with digestion and overall health. It has a great bite, and depending on how hot the chili peppers are, it can be pretty spicy.

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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. Simply put, lacto-fermentation is a microbial process using beneficial bacteria including Plus, as many of you know, I'm a greens-a-holic, devouring kale, chard, collard etc. in many forms, as often He suggested I research making Kimchi, a spicy Korean pickle, traditionally made with Napa cabbage. Fermentation of Kimchi depends on your room temperature, and the saltiness of your kimchi. You can cook Spicy Collard Kimchi/lacto-fermentation using 11 components and also 4 steps. Right here is how you accomplish.

Materials for making of Spicy Collard Kimchi/lacto-fermentation

Guidelines. of For salt brining.
Directions. 2 lbs of Organic Collard green.
Detaile. 1 Cup of filtered water.
Guidelines. 1/4 cup of Fine Sea salt.
Directions. of For paste making.
Instructions. 1/2 cup of Julianned carrots.
Step by step. 1/2 head of garlic, minced.
Instructions. 1 of green onion, optional.
Directions. 1/4 cup of Korean hot pepper flakes.
Detaile. 1/4 cup of fish sauce.
Guidelines. 1 Tsp of non-refined sugar or honey.

Another factor that affects your kimchi fermentation will be how salty your kimchi is. They are also useful if you wish to lower sodium content in your lacto fermentation. Its what i use to make VERY. Lacto-fermentation of korean mixed vegetables (kimchi).

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..

It is nothing more than salt, vegetables and water. "The good guys on the salt-tolerant team are called Lactobacillus. Several different species within this genus are used to produce fermented foods. How to Make Amazing Whey for Lacto-Fermentation — All Posts Healing Harvest Homestead. These are a little spicy, and a little sweet and sour. They are wonderful for digesting your food, building up your.

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