A mild, refreshing twist on traditional kimchi, this version uses cauliflower stems and kohlrabi, combining the familiar crunch of napa cabbage with lesser-used parts—adding fiber, probiotics, and mood-supporting benefits.
Why It Works
- Gut-brain synergy: Packed with naturally occurring probiotics and dietary fiber, bites of this mellow white kimchi help support neurotransmitter production, reduce inflammation, and nurture your mood via the gut-brain axis.
- Low spice, high flavour: A gentle garlic and ginger profile makes it accessible to spice-sensitive eaters.
- Sustainable twist: Utilizing cauliflower stems—and optionally kohlrabi—minimizes food waste and adds texture variety.
- Unique: Inspired by cauliflower-based kimchi from fermentation innovators, but made with a lighter spice profile and a “white” approach, distinct from your site’s recipes
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Serves 4
Ingredients:
- 300 g cauliflower stems (trimmed and sliced into matchsticks)
- 200 g kohlrabi (or peeled radish, thinly sliced)—optional, up to taste
- 1 tsp fine sea salt (about 2% of total vegetable weight)
- 3 cloves garlic, thinly sliced or finely minced
- 1-inch piece fresh ginger, julienned or minced
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 small Asian pear or apple (peeled and thinly sliced) – optional, adds a subtle sweetness
- A few sprigs of chopped fresh chives or green onion (for freshness)
Method
- Prep & salt the vegetables: In a clean bowl, combine cauliflower stems (and kohlrabi if using) with the sea salt. Massage gently until the veggies start to soften and release moisture—about 3–5 minutes.
- Add aromatics: Stir in the garlic, ginger, soy sauce, and pear or apple slices (if using). Mix until the veggies are evenly coated
- Pack for fermenting: Transfer the mixture into a sterilized jar, pressing down firmly so the brine rises to cover the vegetables (add a small amount of salted water — 2 g salt per 100 mL water — if needed).
- Ferment: Cover loosely (to allow gas release). Let ferment at room temperature (around 18–22 °C) for 5–7 days, or until gently fizzy and pleasantly tangy.
- Refrigerate & enjoy: Once the flavor suits your taste, seal tightly and refrigerate. Consume within 1–2 months for peak probiotic punch.
