This recipe was adapted from a number of quick kimchi recipes. It doesn’t have all the amazing health benefits of a truly fermented kimchi, but it has great flavor.
Quick Collard Kimchi Recipe
Carrot, shredded 75 G
Collard Greens, chiffonade and soak 60 g
Daikon, julienned 105 g
English Cucumber, julienned 165 g
Sea Salt 28 g
Gochugaru Chili Flakes 10 g
Fish sauce (preferably Red Boat) 15 g
Light Corn Syrup 15 g
Scallions, thinly sliced 75 g
1. Drain collards and squeeze excess water out. Combine with carrot, daikon, cucumber and sea salt in bowl. After 15 minutes, mix to redistribute brine. After additional 15 minutes, quickly rinse the vegetables under cold water. Lightly squeeze and place in a bowl. Add gochugaru, fish sauce, corn syrup and scallions. It is ready to use, but improves as it sits under refrigeration.
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Thanks. It’s fairly easy and you can mix up the vegetable ratios based on what you have