- 4kg cauliflower leaves and trim cut into even sizes
- 12 table spoons fine table salt
- Enough water to cover
- 15 cloves garlic
- 50g ginger, peeled
- 8 teaspoons caster sugar
- 200g gochujang Korean chilli paste
Vegan Cauliflower Kimchi by Jamie Park
Jamie Park
6th September 2018
Vegan Cauliflower Kimchi by Jamie Park
Vegan Cauliflower Kimchi by Jamie Park
This is a very basic recipe feel free to add scallions or daikon, sesame oil and if you want to add fish sauce then, of course, it will no longer be vegan.
I would love to see people’s versions online (tag me in!) and also how chefs are creatively avoiding waste in their restaurants.
Ingredients
Method
Quarter and remove the stalks from the cauliflower, then chop it into 4cm pieces and place in a large bowl.
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.
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