While many people assume Kimchi is always made from Cabbage, in reality Kimchi is made from many different vegetables in Korea. I was looking to use a vegetable that was available year round and had the right texture to make good kimchi. That's why I decided to make cauliflower kimchi. The fermenting process softens the cauliflower so it is softer and lovely to even eat raw. I even use the cauliflower leaves which take on a lovely texture when fermented. Ingredients: Cauliflower (79%), Onion, Daikon (Asian radish), Garlic, Chilli powder, Chilli flake, Himalayan salt, Raw sugar, Sweet rice flour, vegetable stock(Shitaki mushroom, Kelp and water). How to use it: Simply just add it to your rice, burger and salad. Good combination with some types of protein like avocado, cheese, fish and meats. You can even fry in a simple batter for some spicy vegan KFC! Shelf life: Our best before date is 6 months after being produced.We recommend you cook the kimchi if if you find it too sour. For posting, it will be in a food grade plastic pouch. You can soft plastic recycle. Yummy Cauliflower Kimchi Pop Corn. Easy to make and yummy snack.Method:Prep cauliflower Kimchi: Wash and cut into popcorn-sized florets. Pat dry.Dusting: Lightly coat the florets in plain flour/rice flour. This helps batter stick.Make batter: In a bowl, combine flour, yeast and Kimchi juice.Dip & fry: Dip dusted florets into batter, let excess drip off, then fry in hot oil (170–180°C) until golden brown and crispy (about 3–4 minutes).Drain: Place on paper towel to remove extra oil.Serve: Sprinkle sesame seeds/spring onion and serve hot with kimchi mayo or gochujang sauce.
