No waste - Sous Vide Cauliflower Kimchi | Recipe by sousvidetools.com

No waste – Sous Vide Cauliflower Kimchi

COOK TIME: 2hrs
PREP TIME: 1.5hrs
DIFFICULTY: Easy
SERVES: 2

Ingredients

750g cauliflower trimmings, from leaves and core
1 clove of garlic – minced
2 cm piece of ginger – peeled & minced
1 tsp fish sauce
3 tbsp of sriracha sauce (add more if you like it spicy)
½ tbsp of mirin
3 tbsp of rice wine vinegar
2 spring onions thinly sliced on the angle
1 carrot -peeled & grated
1 tbsp light soy sauce
2 tblsp cooking saltTo finish:
Fresh radish – sliced thin
Fresh coriander

Method

Pre-heat your water bath to 86 °C
After thoroughly washing the leaves and core, remove the tender leaves from the stalk using a sharp knife
Slice the washed leaves into long 1cm ribbons.
Slice the core and stalk as thinly as possible a Japanese mandolin may help with this
Mix all the trimmings together and heavily season with 2 tblsp cooking salt, set aside for 1 hour before washing in cold running water to remove the salt
In a large bowl mix the remaining ingredients together then mix in the salted cauliflower.
Place all ingredients into a pouch and vac seal.
Cook in pre-heated water bath for about 2 hours until tender then chill in iced water.
Once cool serve with fresh coriander and fresh radish.

Back to Recipes

Post by GB Chefs

Great British Chefs is an entrepreneurial business that was founded in 2010 with the ambition of being the go-to website for foodies and the preferred partner of a select group of premium food brands. We believe that most food websites cater to the lowest common denominator, but foodies want more. We work with the finest chefs and food writers to create recipes, guides, features and videos that inspire foodies to cook for themselves and others, eat well and better understand the world of food and drink.

We have collected over 4,000 recipes from the most interesting and inspiring chefs and bloggers cooking in Britain and Italy today. Our content is designed to inspire foodies – from cooking with squid ink and learning to spherify to mastering knife skills and barbecuing lamb, we have recipe ideas and how-to-cook articles covered. We also bring you unique experiences, regular competitions, restaurant reviews and the latest in food trends.

Our community of one million like-minded foodies come together to share, comment and debate the content on our site and the key food stories of the day. If you register for a Great British Chefs account you will receive our weekly newsletter which is full of great recipes, chef updates, competitions, exclusive events and special offers. You can also create a personal recipe binder to store and organise your favourite dishes, chef profiles, restaurants and features.

...