Kimchi-style cauliflower

Cauliflower in kimchi style is prepared in the same way as classic kimchi, but it turns out slightly softer in texture and is very convenient as a vegetable snack. We soak the cauliflower (1000 g) in salted water made from water (1500 g) and salt (150 g) for 8 hours, then drain the liquid and break the head into florets.

Carrot (150 g) is cut into thin strips. Garlic (16 g), cilantro (10 g), and fresh ginger (20 g) are prepared for the spicy dressing.

How to Make the Dressing

Mix garlic (16 g), ginger (20 g), soy sauce (30 g), and gochujang paste (50 g) until a thick spicy mass forms. If necessary, add a little boiled water at room temperature to ensure the dressing spreads evenly over the vegetables, but does not turn into a liquid sauce.

How to Assemble the Jar

Combine cauliflower (1000 g) with carrots (150 g) and cilantro (10 g), then thoroughly mix with the spicy paste. Tightly pack the vegetables into a clean jar and add a little boiled water at room temperature so that the cauliflower is completely covered.

Place a weight on top, loosely cover the jar, and leave it at room temperature for 2-3 days. Check the surface every day and, if necessary, gently press the vegetables down under the liquid.

When the cabbage is ready

After 72 hours, the cabbage usually acquires a characteristic sourness and spicy aroma. If you want a more pronounced flavor, you can leave it for another 12 hours, after which it should be placed in the refrigerator.

The finished cauliflower is sharp, crunchy, and vibrant. It is convenient to serve it in small portions with meat, fish, or as a standalone cold appetizer.