Go Back
Print Recipe

Cauliflower Kimchi Recipe (Using the Whole Cauliflower)

This cauliflower kimchi uses the whole vegetable (including the florets, stems, and leaves) to create a light, crisp, and flavorful kimchi. The florets stay crunchy, the stems become juicy, and the leaves add depth and tenderness. A perfect seasonal kimchi for everyone.
Prep Time1 hour
Fermentation2 days
Total Time1 hour
Course: Banchan, Kimchi, Side Dish
Cuisine: Asian, Korean
Keyword: Cauliflower Kimchi, Cauliflower Recipes, Easy Kimchi, Fermented Cauliflower

Equipment

  • 2-liter container (2.1 quarts) glass ceramic or BPA-free plastic

Ingredients

Main

  • 1 kg 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.