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Kimchi on cauliflower crust

Prep Time:

Cook Time:



An incomparably useful and exciting side dish that can, among other things, be made from cauliflower florets.


  • The blast from a cauliflower

  • 0.5 dl sugar and salt

  • 4 grated garlic cloves

  • 20 g grated fresh ginger

  • 1 dl 2-centimeter pieces of spring onion or leek stalk

  • 1 dl shredded carrot

  • 0.5 sheet shredded nori leaves

  • 2 tbsp fish sauce

  • 0.5 dl Japanese soy

  • 0.5 dl chili flakes

Gör så här:

  1. Cut the stem off the cauliflower, rinse and trim away any unsightly parts.

  2. Cut the blast into approximately 1-2cm pieces, and put them in a bowl.

  3. Pour in salt and sugar, put on a plate and a heavy press (stone or mortar)

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  5. The next day: Grate the garlic and ginger, shred the carrot and nori leaves, and cut the onion stems into 2 cm pieces. Place in a bowl.

  6. Pour over the fish sauce, soy, and chili flakes. Mix into a kimchismet.

  7. Take out the soft blasts and rub them in with the kimchi.

  8. Place in boiled, sterilized glass jars.

  9. Leave for at least 4 days and preferably up to 2 weeks.

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