Cauliflower Pomegranate Kimchi

Introduction

This is not a "typical" napa and chili paste kimchi but rather a quick ferment with Fall fruit. It is Fall. I'm using a recipe from Lauren Chun's The Kimchi Cookbook. The quantities are halved from the original unless otherwise noted.

Getting Started: Ingredients, Tools, and Method

• Brine + Veg Method (2%)

• mason jar with pickle pipe lid

• Diamond kosher salt

Ingredients

• 1 lb cauliflower chopped into small florets

  (the book says 1 head/2lbs but to get 1 lb for my half recipe I used almost a whole head)

• 1 tb kosher salt

• 1/4 c pomegranate seeds

• 1/2 jalapeno seeded, sliced

• 1/2 asian pear, peeled, cored, diced

• 1.5 c water

• 1 tsp lime zest

• 1 tsp lime juice

• 1 tsp grated ginger

• 3/4 tsp garlic, minced

• 1/2 tb sweet rice-flour porridge (here)

Observation Log

Day 2

Just tasted like raw cauliflower at 2 days despite being the recommended ferment time.

Day 4

Slight sourness and flavor melding so refrigerated. I didn't want to push it too far because of all the fruit.

Cauliflower turning pink.

Follow Up

Can’t say this ever became very sour or amazing