Cauliflower Leaf Kimchi

- 500g cauliflower leaves, stalks and trim

- 300g cabbage leaves

- 200g daikon radish

- 1 carrot

- 2 spring onions

- 60g sea salt

- 4 garlic cloves

- 1cm fresh ginger

- 1 tsp caster sugar

- 1 tbsp gochugaru (fermented chilli flake)

- 1 tbsp soy sauce

- 1 tsp miso paste

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1. Cut the cauliflower leaves, stem, and trim, as well as the cabbage into pieces no larger than 4cm. Place in a bowl with the 60g of salt. Massage into the leaves and leave for at least 30 minutes.

2. Meanwhile, dice the daikon, matchstick the carrot, and slice the spring onions.

3. Wash the salted cauliflower leaves and cabbage. Add the other chopped vegetables.

4. Finely grate the garlic and ginger and mix with the sugar, gochuguru, soy sauce, and miso to form a paste.

5. Mix the paste thoroughly with the other vegetables.

6. Press the kimchi mix into a sterilised jar, weigh it down to remove any air pockets, and seal.

7. Sit the jar in a dark, room-temperature place and leave it to ferment for 7—10 days depending on your taste preference. Then place it in the fridge and consume it within 1 year.