Cauliflower kimchi
When we talk about bin to table we are not taking food that is going to the bin, but rather the foods that are rescued before going to bin.
We made the kimchi two weeks before Christmas, I was angry that day because I kept on finding pieces of cauliflower stalks with no owners, if you work in a kitchen you will understand, the owner disappears, stopped working, immigrated or died. No one knows how it got there, no one saw it put there, it just appeared. So in a fit of rage I thought I would create a recipe for the cauliflower bits, to ensure that ownership is secured. We made the kimchi with a combination of leaves and stalks from cauliflower and combined it with the cabbage.
I have subsequently changed my mind and we will use more stalks in the vegetables which is a more sensible thing to do, all the outer leaves will be used in the mixture for the kimchi.
But the fight for fashionable rejected cauliflower comes with the atchar producers in our kitchen, as we have to ration who gets what.
In the first trial recipe we reduced the cabbage and made up the weight with shaved cauliflower stalks and leaves which we brined for 24 hours. For the seasoning we used dried chili flakes, garlic, ginger, apple, cooked rice, fish sauce, onion and sugar which was made into a paste before adding to cauliflower mixture.
To finish we added carrot, radish and spring onions. This was left for over three weeks before testing the first time.
After that trial not much can change it was that good. We can now start a bigger batch.
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