Cauliflower Kimchi

Cauliflower Kimchi

42kcal per serving
10servings
Allergens Contains sulphites
Preferences Vegan Prepare ahead
Main Ingredients Vegetables

ingredients

  • 600g cauliflower
  • 10ml beetroot juice (the juice from vacuum-packed beetroot works well here)
  • 1 clove garlic, finely chopped
  • 100ml white wine vinegar
  • 30g caster sugar
  • 1/2 tsp coriander seeds
  • 1/2 tsp hot chilli powder

nutrition facts

Per average serving:
energy 178 kJ / 42 kcal
2 %
fat 0.5 g
1 %
saturates 0 g
0 %
Sugars 4.9 g
5 %
salt 0.04 g
1 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

1. Make the pickle liquor. Add the vinegar, beetroot juice, sugar, garlic, coriander seeds and chilli powder to bowl and whisk together.

2. Finely chop the cauliflower and add to the pickling liquor. Place in the fridge to chill for at least 2 hours.

3. Once ready, remove from the fridge and fold together before serving. 

4. Store in an airtight container in the fridge and use within 2 weeks.

 

This kimchi is great thrown into noodle and stir-fried rice dishes, as well as a great addition to salads. Make ahead to enjoy later.

Top tip: you can use the whole cauliflower in this recipe, including the stem, to minimise food waste.

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only. Nutritional information is only for the burgers, excluding optional extras.