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.