Collard Green Kimchi

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

“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.”

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.

Directions at thelocalpalate.com

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