No waste - Sous Vide Cauliflower Kimchi | Recipe by

No waste – Sous Vide Cauliflower Kimchi

No waste – Sous Vide Cauliflower Kimchi Recipes korean, cauliflower, kimchi, no waste, less waste, sousvide, simple, easy, spicy korean
  • COOK TIME: 2hrs
  • PREP TIME: 1.5hrs
  • SERVES: 2


  • 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


  1. Pre-heat your water bath to 86 °C
  2. After thoroughly washing the leaves and core, remove the tender leaves from the stalk using a sharp knife
  3. Slice the washed leaves into long 1cm ribbons.
  4. Slice the core and stalk as thinly as possible a Japanese mandolin may help with this
  5. 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
  6. In a large bowl mix the remaining ingredients together then mix in the salted cauliflower.
  7. Place all ingredients into a pouch and vac seal.
  8. Cook in pre-heated water bath for about 2 hours until tender then chill in iced water.
  9. Once cool serve with fresh coriander and fresh radish.
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