https://www.copymethat.com/r/XV2sbWVh2/collard-green-kimchi/
128888206
GTGssLO
XV2sbWVh2
2024-09-01 04:00:04
Collard Green Kimchi
![](https://cdn.copymethat.com/media/collard_green_kimchi_20231204024236132050ov48f.jpg)
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“I used to exclusively purchase kimchi at the store until a couple of Korean coworkers piqued my curiosity by telling me of how their families used to make it in huge batches, let it ferment, and have a stockpile that would last them for months. Southerners certainly aren’t strangers to fermenting and pickling, so I thought I’d give it a go.”
Ingredients
- 2 pounds collard greens
- ¼ cup kosher or sea salt
- ¼ cup gochugaru
- 3 tablespoons fish sauce or 2 tablespoons salted shrimp paste, or 1½ tablespoons of each
- 1 teaspoon sugar
- 1 tablespoon finely grated garlic
- 2 teaspoons finely grated fresh ginger
- 1 small daikon radish, peeled and cut into match-sticks
- 1 large carrot, peeled and cut into match-sticks
- 4 scallions, halved lengthwise
Note: Ingredients may have been altered from the original.
Steps
Directions at thelocalpalate.com
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