Spicy Collard Kimchi/lacto-fermentation. Easy to make, this colorful, spicy carrot kimchee is full of good-for-you probiotics. Serve it alongside Korean or other Asian-style dishes. Kimchi is a lacto-fermented food that will get stronger in flavor as it ages.

They are wonderful for digesting your food, building up your. Lacto-fermentation is a process where foods are submerged in salt water for a time. During lacto-fermentation, some bacteria survive and others don't. You can cook Spicy Collard Kimchi/lacto-fermentation using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Spicy Collard Kimchi/lacto-fermentation

It's of For salt brining.
You need 2 lbs of Organic Collard green.
It's 1 Cup of filtered water.
You need 1/4 cup of Fine Sea salt.
You need of For paste making.
You need 1/2 cup of Julianned carrots.
Prepare 1/2 head of garlic, minced.
You need 1 of green onion, optional.
It's 1/4 cup of Korean hot pepper flakes.
Prepare 1/4 cup of fish sauce.
You need 1 Tsp of non-refined sugar or honey.

The kind that could be harmful to people don't survive, but a special bacteria called Lactobacillus (which is found in yogurt and many other. Lacto-fermentation of korean mixed vegetables (kimchi). We really hope you will like these fermentation recipe videos packed full of information even though they are rather long form. As always you can find the full recipes on my blog, link above.

Spicy Collard Kimchi/lacto-fermentation instructions

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..

Lactic acid fermentation is a metabolic process by which glucose and other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose). This kimchi recipe is deliciously spicy & easy to make! Fermentation not only preserves the food in question, making it last longer in the refrigerator than Lacto-fermented foods keep for months in cold storage. Make your best attempt to push the veggies back down into the liquid after serving each time. Kimchi: Lacto-fermented vegetables are not sold in my local grocery store.