{"id":2665,"date":"2018-01-15T21:12:31","date_gmt":"2018-01-15T21:12:31","guid":{"rendered":"http:\/\/www.www.tomsfeast.com\/?p=2665"},"modified":"2022-03-12T11:37:25","modified_gmt":"2022-03-12T11:37:25","slug":"zero-waste-cauliflower-leaf-and-floret-kimchi","status":"publish","type":"post","link":"https:\/\/www.tomsfeast.com\/seasonal-recipes\/zero-waste-cauliflower-leaf-and-floret-kimchi\/","title":{"rendered":"Zero Waste, Cauliflower Leaf and Floret Kimchi"},"content":{"rendered":"
Kimchi is powerful stuff and an acquired taste, however it is certainly a taste worth acquiring\u2026<\/p>\n
Fermented\u00a0kimchi contains probiotics and good bacteria that support a good gut, in turn keeping our immune system in check. It is utterly delicious served as a condiment, fried with rice, in an omelette or added to a broth to give it a savoury kick.<\/p>\n
In this recipe I use a little hijiki seaweed instead of fish sauce to give the kimchi a taste of the sea. Apples and pears replace rice flour making the sauce lighter and more refreshing. Blended\u00a0in\u00a0my new, all powerful\u00a0Vitamix Ascent A2500<\/strong><\/a>, to a smooth and silky puree.<\/p>\n Try making your own kimchi with whatever ingredients you have that need using up from carrots to cauliflower.<\/p>\n INGREDIENTS<\/p>\n 500g cauliflower with leaves<\/p>\n 8 cloves garlic, peeled<\/span><\/p>\n 1 onion, peeled, roughly chopped<\/span><\/p>\n 1 apple, core removed, quartered<\/span><\/p>\n 1 pear, core removed, quartered<\/span><\/p>\n 4 tablespoons Korean chili powder or other to taste <\/span><\/p>\n