500gCauliflower leaves(inner leaves first from the actual cauliflower)
40gFresh chopped ginger
40gFresh chopped garlic
For the Finishing Broth
1lCauliflower kimchee liquor
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.