You Will Receive
1 x Mustard Seed, Yellow (50g)
1 x White Cauliflower
1 x Recipe Card Cauliflower & Carrot Kimchi
1 x Suffolk Carrots, washed (100g)
From Your Cupboard
20g salt
2 cloves garlic, finely grated or crushed
1 tsp grated ginger
½ tsp turmeric
1 bay leaf
1 x 1L jar or 2 x 500ml jars
(Cauliflower packs more loosely than carrots, so the jar may appear fuller.)
Method
Prepare the vegetables
Thinly slice the cauliflower core and finely shred the leaves.
Mix with the carrot.
Salt the vegetables
Add the salt and leave for 2 hours.
Massage well
Massage the vegetables until they release plenty of liquid.
Add the flavourings
Mix in the garlic, ginger, mustard seeds, turmeric and bay leaf.
Pack into jars
Press the mixture firmly into your jar(s), ensuring the vegetables are submerged in their own brine.
Ferment
Leave at room temperature for 7–10 days, then refrigerate.
Why You'll Love It
Mustard seeds add gentle pops of flavour.
Turmeric brings warmth and a vibrant golden colour.
A distinctly British spice profile that pairs well with cheeses, sandwiches and salads.