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:
Cut the stem off the cauliflower, rinse and trim away any unsightly parts.
Cut the blast into approximately 1-2cm pieces, and put them in a bowl.
Pour in salt and sugar, put on a plate and a heavy press (stone or mortar)
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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.
Pour over the fish sauce, soy, and chili flakes. Mix into a kimchismet.
Take out the soft blasts and rub them in with the kimchi.
Place in boiled, sterilized glass jars.
Leave for at least 4 days and preferably up to 2 weeks.