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.
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
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.