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How To Make… Fermented Cauliflower Kombu Broth

Since opening in 2015, Flat Three has become renowned for a number of mind-blowing Japanese, Scandinavian and Korean-inspired dishes. The restaurant’s fermented cauliflower kombu broth, for instance, is delicious – available paired with poached sea bass. With patience, the recipe for that particular broth is fairly simple to recreate at home – with the cauliflower […]

Jon Hatchman by Jon Hatchman
2017-04-24 09:05
in Food and Drink, Recipes
TLE
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Since opening in 2015, Flat Three has become renowned for a number of mind-blowing Japanese, Scandinavian and Korean-inspired dishes. The restaurant’s fermented cauliflower kombu broth, for instance, is delicious – available paired with poached sea bass. With patience, the recipe for that particular broth is fairly simple to recreate at home – with the cauliflower kimchi requiring at least two weeks’ inactive preparation. Trust us, the final result is worth the wait.

Jump to Recipe Print Recipe
Ingredients

You will need a sterilised jar with a lid

For the Cauliflower Kimchee

Cauliflower leaves, 500g (inner leaves first from the actual cauliflower)

Water, 1 litre

Salt, 25g

Fresh chopped ginger, 40g

Fresh chopped garlic, 40g

For the Finishing Broth

Cauliflower kimchee liquor, 1 litre

Kombu, 1 small piece

To Prepare the Cauliflower Kimchi

Wash and finely chop cauliflower leaves, place in the sterilised jar then add remaining ingredients. Store at room temperature for minimum 2 weeks.

After 2 weeks you should have a very fragrant, pungent/stinky, sour liquid that is pleasant to the taste. Strain the contents and keep the leaves for a stir fry or eat them the way they are

To Prepare the Finishing Broth

Heat the ingredients to around 60 degrees and keep this temperature constant for about 1 hour. It’s ok if it goes a little higher but be sure it doesn’t go lower as you won’t end up with such a flavourful stock.

After 1 hour, strain the stock and then it is ready.

Further information on Flat Three can be found at flatthree.london.

TLE

Fermented Cauliflower Kombu Broth

Jon Hatchman
 Fermented cauliflower kombu broth, is delicious with poached sea bass. 
Print Recipe Pin Recipe
Course Side Dish
Cuisine Japanese

Ingredients
  

You will need a sterilised jar with a lid

For the Cauliflower Kimchee

  • 500 g Cauliflower leaves (inner leaves first from the actual cauliflower)
  • 1 l Water
  • 25 g Salt
  • 40 g Fresh chopped ginger
  • 40 g Fresh chopped garlic

For the Finishing Broth

  • 1 l Cauliflower kimchee liquor
  • 1 piece Kombu

Instructions
 

To Prepare the Cauliflower Kimchi

  • Wash and finely chop cauliflower leaves, place in the sterilised jar then add remaining ingredients. Store at room temperature for minimum 2 weeks.
  • After 2 weeks you should have a very fragrant, pungent/stinky, sour liquid that is pleasant to the taste. Strain the contents and keep the leaves for a stir fry or eat them the way they are

To Prepare the Finishing Broth

  • Heat the ingredients to around 60 degrees and keep this temperature constant for about 1 hour. It’s ok if it goes a little higher but be sure it doesn’t go lower as you won’t end up with such a flavourful stock.
  • After 1 hour, strain the stock and then it is ready.

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Since opening in 2015, Flat Three has become renowned for a number of mind-blowing Japanese, Scandinavian and Korean-inspired dishes. The restaurant’s fermented cauliflower kombu broth, for instance, is delicious – available paired with poached sea bass. With patience, the recipe for that particular broth is fairly simple to recreate at home – with the cauliflower kimchi requiring at least two weeks’ inactive preparation. Trust us, the final result is worth the wait.

Jump to Recipe Print Recipe
Ingredients

You will need a sterilised jar with a lid

For the Cauliflower Kimchee

Cauliflower leaves, 500g (inner leaves first from the actual cauliflower)

Water, 1 litre

Salt, 25g

Fresh chopped ginger, 40g

Fresh chopped garlic, 40g

For the Finishing Broth

Cauliflower kimchee liquor, 1 litre

Kombu, 1 small piece

To Prepare the Cauliflower Kimchi

Wash and finely chop cauliflower leaves, place in the sterilised jar then add remaining ingredients. Store at room temperature for minimum 2 weeks.

After 2 weeks you should have a very fragrant, pungent/stinky, sour liquid that is pleasant to the taste. Strain the contents and keep the leaves for a stir fry or eat them the way they are

To Prepare the Finishing Broth

Heat the ingredients to around 60 degrees and keep this temperature constant for about 1 hour. It’s ok if it goes a little higher but be sure it doesn’t go lower as you won’t end up with such a flavourful stock.

After 1 hour, strain the stock and then it is ready.

Further information on Flat Three can be found at flatthree.london.

TLE

Fermented Cauliflower Kombu Broth

Jon Hatchman
 Fermented cauliflower kombu broth, is delicious with poached sea bass. 
Print Recipe Pin Recipe
Course Side Dish
Cuisine Japanese

Ingredients
  

You will need a sterilised jar with a lid

For the Cauliflower Kimchee

  • 500 g Cauliflower leaves (inner leaves first from the actual cauliflower)
  • 1 l Water
  • 25 g Salt
  • 40 g Fresh chopped ginger
  • 40 g Fresh chopped garlic

For the Finishing Broth

  • 1 l Cauliflower kimchee liquor
  • 1 piece Kombu

Instructions
 

To Prepare the Cauliflower Kimchi

  • Wash and finely chop cauliflower leaves, place in the sterilised jar then add remaining ingredients. Store at room temperature for minimum 2 weeks.
  • After 2 weeks you should have a very fragrant, pungent/stinky, sour liquid that is pleasant to the taste. Strain the contents and keep the leaves for a stir fry or eat them the way they are

To Prepare the Finishing Broth

  • Heat the ingredients to around 60 degrees and keep this temperature constant for about 1 hour. It’s ok if it goes a little higher but be sure it doesn’t go lower as you won’t end up with such a flavourful stock.
  • After 1 hour, strain the stock and then it is ready.
Tags: Flat ThreeHow To Make The Perfect

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