Spicy Collard Kimchi/lacto-fermentation is the nomero uno that appears to many people’s thought when it arrives to a delightul meal. Today, we are going to tell you instructions on preparing a delicious Spicy Collard Kimchi/lacto-fermentation.
We hope you got insight from reading it, now let’s go back to spicy collard kimchi/lacto-fermentation recipe. You can have spicy collard kimchi/lacto-fermentation using 11 ingredients and 0 steps. Here is how you do it.
Firstly, below are the ingridients that you should prepare to make Spicy Collard Kimchi/lacto-fermentation:
- Prepare of For salt brining.
- Provide 2 lbs of Organic Collard green.
- Take 1 Cup of filtered water.
- Take 1/4 cup of Fine Sea salt.
- Prepare of For paste making.
- Take 1/2 cup of Julianned carrots.
- You need 1/2 head of garlic, minced.
- Take 1 of green onion, optional.
- Get 1/4 cup of Korean hot pepper flakes.
- Get 1/4 cup of fish sauce.
- Provide 1 Tsp of non-refined sugar or honey.
After preparing the ingridients, now we are ready to make our delightful Spicy Collard Kimchi/lacto-fermentation:
Spicy Garlic Escarole Kimchi FENNEL Fennel Chutney Fresh Fennel Kraut Fermented. In the West, microbial food processing (fermentation) has been most popular using dairy milk. In Eastern cultures, microbial fermented food has centered on soybeans in making miso, soy sauce, natto, tempeh, and the like; very little dairy. Traditional miso and soy sauce are fermented/ brewed, enzymatically digested, and aged. Refrigerated pickles have been fermented with naturally occurring lactobacillus from the cucumbers, salt (to inhibit bad bacteria and mold growth) and water–that's it!
Recipe : Spicy Collard Kimchi/lacto-fermentation
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