You can use all manner of vegetables in this Korean pickle, but cauliflower ribs and stems make a healthy and moreish ferment from scraps you might otherwise toss in the food waste bin
very time we prepped a cauliflower for the florets there were all these ‘ribs’ leftover, so we chopped them up and made them into kimchi,” says Tom Hill, chef, fermenter and owner of Duck Soup and Little Duck The Picklery in London. Hill noticed greengrocers trimming cauliflowers and other vegetables, throwing the offcuts into a compost box, and this spurred him on to save more waste in his own kitchens, realising that vegetable offcuts could be fermented into high-value food products.
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