1kg British cauliflower offcuts/stalk , finely sliced
20 g salt
1L cold water
For the kimchi paste:
50g garlic 50g ginger
250g Gochugaru 100 mL rice wine vinegar 50g castor sugar
At Caravan, we recently hosted a sustainability focused dinner for all our staff. Our team created a menu entirely from waste produce. Ryan created this dish from our otherwise wasted cauliflower stalks. It’s simple to prepare, delicious and prevents the stalks going to waste. This spicy snack is a great accompaniment to many other Caravan dishes or a great way to get the ball rolling at the start of a meal with a delicious martini. (VG, DF, GF)
Shave cauliflower core with a mandolin or finely slice, it should be as thin as possible.
Combine the salt and water in a large mixing bowl.
Place sliced cauliflower into the salt solution, cover and leave for 48hrs to ferment.
Once fermentation has begun, place cauliflower in fresh water for 10mins to rinse off salt, then dry on kitchen towel.
To make the kimchi paste, grate or finely chop garlic and ginger into a large mixing bowl, combine with the sugar, rice wine vinegar and gochugaru. Mix 80g of the paste through the sliced cauliflower, and leave for 24hrs to ferment.
Garnish with chopped spring onions and this is now ready to enjoy!
The cauliflower can be placed in clean, sterile jars and kept in the fridge for up to 2 weeks.