- 2kg cauliflower leaves and trim cut into even sizes
- 6 tablespoons fine table salt
- Enough water to cover
- 7 cloves garlic
- 25g ginger, peeled
- 4 teaspoons caster sugar
- 100g Gochujang Korean chilli paste
What can you do with your leftover cauliflower leaves? This recipe makes great use of them making a gorgeous cauliflower Kimchi, which will keep in your fridge for up to 3 months.
- Quarter and remove the stalks from the cauliflower,then chop it into 4cm pieces and place in a largebowl.
- Sprinkle over sea salt and massage it in with your hands.
- Cover the cabbage with cold water and sit a plate on top to keep the veg submerged.
- Set aside for 2 hours.
- Tip the cauliflower into a colander, rinse it thoroughly under cold water, then leave to drain for 30 minutes.
- Peel the garlic and ginger, then place in a food processor with the sugar and blitz to a smooth paste.
- Transfer it to a bowl and mix in the Gochujang until combined
- Squeeze out any excess water from the cauliflower, then add it to the bowl, along with the Gochugaru paste.
- Wearing disposable gloves, use your hands to mix it all together thoroughly.
- Spoon the kimchi into a large Kilner jar and press it down so the juices rise, leaving a gap at the top, then close and seal the lid.
- Leave the kimchi to ferment at room temperature for 2 to 5 days (place the jar on a plate to catch any brine that might bubble over.
- Check the kimchi every day, letting out some gas and pressing the vegetables down into the brine.
- When the kimchi tastes delicious, transfer the jar to the fridge for up to 3 months.