Cauliflower Kimchi Recipe｜Using the Whole Cauliflower

Cauliflower might not be the first vegetable that comes to mind when making kimchi.

But over the past year, it has become one of the most requested recipes from my readers and YouTube viewers.

And once you try it, it makes perfect sense!

Cauliflower creates a kimchi that is light, crisp, and refreshing. Unlike baechu kimchi (classic cabbage kimchi), which gradually softens as it ferments, cauliflower keeps much of its natural texture.

Even better, every part of the vegetable contributes something different.

The florets stay crunchy.
The stems become juicy.
And the leaves turn wonderfully tender.

This recipe uses the whole cauliflower, including the parts most people throw away. So it makes kimchi that is both flavorful and practical.

If you’re looking for a seasonal kimchi that feels a little different while still staying true to Korean fermentation principles, this is a great place to start!

---

Why Make Kimchi with Cauliflower?

Many vegetables can become excellent kimchi.
The secret is understanding how they behave during fermentation.

Cauliflower works particularly well because it has a firm structure that holds its texture while still absorbing seasoning beautifully.

The result is a kimchi that feels lighter than regular kimchi but still develops complexity as it ferments.

It is:

• Naturally crisp
• Easy to ferment
• Great for small-batch kimchi making
• Widely available throughout Europe and North America
• Perfect for anyone looking to explore beyond napa cabbage

---

What Makes Cauliflower Kimchi Different?

Like regular kimchi, which often includes radish, green onion, and other supporting vegetables, this cauliflower kimchi is not built around just one texture.

But what makes it special is that many of those different textures come from one vegetable.

The florets stay light and crisp.

The stems become juicy and crunchy, almost like radish.

And the leaves turn tender and flavorful.

Together, they create a kimchi that feels layered and balanced, while using the whole cauliflower.

---

Why I Use the Whole Cauliflower

One of my favorite things about this recipe is that almost nothing goes to waste.

Most recipes focus only on the florets. The stems are trimmed heavily and the leaves are often discarded.

For kimchi, though, those parts are just as valuable.

The stems contribute texture.
The leaves contribute flavor.
And using the whole cauliflower creates a more balanced kimchi overall.

Most people throw the leaves away.

But for kimchi, they might actually be the best part!

---

The Secret to Better Cauliflower Kimchi: Massage the Leaves

The leaves are the only part of the cauliflower that require special treatment.

After brining, I gently massage them for about a minutes before rinsing.

This step does two things:

• Softens the fibers
• Removes some of the raw green aroma

If you’ve ever cooked with cauliflower leaves before, you may have noticed a slightly grassy flavor.

This simple step helps create a cleaner, more balanced kimchi.

It’s a small detail, but it makes a noticeable difference in the final result.

---

When Is Cauliflower in Season?

Cauliflower is often associated with spring, but its season is much longer than many people realize.

In much of Europe, cauliflower is available from around May through November.

Peak season is usually from July through November, when the heads are at their best and often sold with beautiful fresh leaves attached.

This makes cauliflower kimchi a wonderful recipe not only for spring, but also throughout summer and autumn.

When shopping, look for:

• Firm, compact heads
• Bright, healthy leaves
• Heavy weight for their size

The fresher the cauliflower, the better the kimchi.

---

Cauliflower Kimchi Recipe (Using 1kg Cauliflower)

Yield

About 1.7L
👉 Use a 2-liter (2.1 quart) container, filled up to 80%

Ingredients

Main

• 1kg cauliflower, including leaves
• 1-2 stalk green onions, sliced diagonally (20g)

Brine

• 4 cups (1 liter) water
• 4 tbsp coarse sea salt (60g)

Flour Slurry

• ½ tbsp all-purpose flour
• ½ cup water

Kimchi Paste

• 4 tbsp gochugaru (Korean red chili powder) (28g)
• 1/2 apple or Korean pear (100g)
• 1/4 medium onion (50g)
• 1/3 red bell pepper (80g)
• 3 garlic cloves (around 15g, 1 tablespoon minced garlic)
• ½ tsp ginger (around 3g, 1/2 teaspoon minced ginger)
• 2 tbsp anchovy sauce (or regular fish sauce)

To Finish

• 1 cup water
• 2 tsp sea salt

Instructions

1️⃣ Prepare the cauliflower

Remove only the dry or woody end of the stem. Separate the leaves.

Cut the cauliflower into large florets, then divide them into bite-sized pieces.

Slice the stem into thin bite-sized pieces.

Cut the leaves crosswise into bite-sized pieces.

2️⃣ Brine

Dissolve the salt completely in the water. Place the florets and stems in one bowl and the leaves in another. Pour the brine over both bowls until submerged.

Let sit for 40 minutes, turning once halfway through.

After 40 minutes, gently massage only the leaves for 1–2 minutes. This helps soften the fibers and remove some of the raw green aroma.

Rinse both the cauliflower and the leaves twice, changing the water each time.

Drain for about 10 minutes.

3️⃣ Make the flour slurry

Using a whisk, combine the flour and water in a small pot. Cook over medium heat while stirring.

Once it boils, reduce the heat and simmer for 1-2 minutes until slightly thickened (note that this slurry is runnier than typical slurry types used for kimchi) .

Cool completely.

4️⃣ Make the kimchi paste

Blend the apple, onion, and red bell pepper until smooth.

Add the garlic and ginger and pulse a few more times.

In a bowl, combine the cooled slurry and gochugaru. Mix well.

Add the blended mixture and fish sauce. Stir until evenly combined.

5️⃣ Mix

Combine the cauliflower and leaves to the kimchi paste. Also, the green onions.

Gently toss until evenly coated. Avoid rubbing or pressing too hard.

6️⃣ Pack

Transfer to a clean jar. Press lightly to remove large air pockets.

In the bowl, mix 1 cup water with 2 tsp sea salt. Swirl it around the mixing bowl to collect any remaining seasoning.

Pour it into the jar. This helps keep everything submerged and creates a juicier kimchi. Close the lid firmly.

7️⃣ Ferment

Leave at room temperature for 12-24 hours. Once you notice small bubbles and a light tangy aroma, transfer it to the refrigerator.

---

When Is It Best to Eat?

After about 7-10 days in the refrigerator, the flavors begin to come together beautifully.

You’ll notice:

• A gentle tang
• A slight natural fizz
• A crisp, refreshing texture

Unlike many quick vegetable kimchi’s, cauliflower kimchi keeps its texture surprisingly well as it ages.

I enjoy it lightly fermented, but it’s also delicious after several weeks in the refrigerator. It will keep fresh as long as the vegetables are submerged in the kimchi brine.

Taste it throughout the fermentation process and find your favorite stage.

---

How to Enjoy Cauliflower Kimchi

I love serving this kimchi with a simple bowl of rice.

Its clean flavor also pairs beautifully with:

• Grilled vegetables
• Fish dishes
• Roasted meats
• Summer meals

And if it becomes more sour over time, don’t throw it away.

Try it in fried rice, stews, or braised dishes.

The flavor transforms beautifully.

---

Final Notes

This recipe is based on 1kg of cauliflower, including the leaves.

If your cauliflower is larger or smaller, simply adjust the recipe proportionally according to its weight.

And if you try this recipe, I’d love to hear how it turns out.

🌿 Love Korean flavors?
Join the seasonal newsletter for recipes & fermentation tips every other week.