Ingredienser
The haulm of cauliflowers
0.5 dl mix of sugar and salt (50/50)
4 grated garlic cloves
20 g grated fresh ginger
1 dl spring onion or leek stalk
1 dl shredded or grated carrot
0.5 nori sheets, shredded
2 tbsp fish sauce
0.5 dl Japanese soy sauce
0.5 dl chili flakes
Gör så här:
Step 1
Grate garlic and ginger and place in a separate bowl
Grate the steam and gabbage core, shred or grate the carrot, cut the onion stalks into 2 cm pieces.
Mix everything in the bowl with garlic and ginger
Add fish sauce, soy sauce, nori sheets and chili flakes. Mix to make a kimchi paste
Let rest and ripen for at least 4 days
Step 2
Cut the haulm, off the cauliflower, rinse and trim off any ugly parts
Cut the haulm, into about 1-2cm pieces and place on a baking sheet or in a container/bowl
Add salt and sugar
Massage the cauliflower haulm, let them rest and place under hard pressure for an hour
Step 3
Take out the soft haulms and rub in the kimchi paste
Place in a clean jar with a tight lid – preferably with a zip lock
Let stand for at least 4 days at room temperature and let ripen in the fridge