Chinese style pickled cauliflower: Difference between revisions
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We were gifted an absolutely massive [[Cauliflower|cauliflower]] recently, most of which was [[Vacuum packed|vacuum packed]] and [[Frozen|frozen]] for later use. I decided to make a [[Pickle|pickle]] with what was left. | |||
Most of the flavour of a [[Pickle|pickle]] is from the [[Vinegar|vinegar]] plus any additional [[Spices|spices]]. I absolutely love the flavour of Chinkiang [[Black vinegar|black vinegar]], it's so nice you could almost [[Drink|drink]] it. As I want to retain the flavour of the Chinkiang black rice vinegar and not sully it with any other flavours, I'm using just the vinegar and the [[Cauliflower|cauliflower]]. | |||
To hold all of the pieces of [[cauliflower]] under the vinegar and prevent them from going mouldy, I used an odd piece of sterilised plastic to cover them. If you are going to do this only use plastic as most metals will corrode in the vinegar. Some commercial pickles actually come with a plastic disc that performs this function that you might be able to reuse. | |||
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''<span class="reviewTitle">Can't find Balck Vinegar?</span>'' | ''<span class="reviewTitle">Can't find Balck Vinegar?</span>'' | ||
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Image:Chinkiang black vinegar.jpg|300px|thumb|right|Chinkiang black vinegar (£1.43 per 550ml [[See Woo]] May 2015) | Image:Chinkiang black vinegar.jpg|300px|thumb|right|Chinkiang black vinegar (£1.43 per 550ml [[See Woo]] May 2015) | ||
Image:Very large cauliflower.jpg|300px|thumb|right|A very large cauliflower! | Image:Very large cauliflower.jpg|300px|thumb|right|A very large cauliflower! | ||
Revision as of 18:28, 8 December 2022
This recipe needs further development
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The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
We were gifted an absolutely massive cauliflower recently, most of which was vacuum packed and frozen for later use. I decided to make a pickle with what was left.
Most of the flavour of a pickle is from the vinegar plus any additional spices. I absolutely love the flavour of Chinkiang black vinegar, it's so nice you could almost drink it. As I want to retain the flavour of the Chinkiang black rice vinegar and not sully it with any other flavours, I'm using just the vinegar and the cauliflower.
To hold all of the pieces of cauliflower under the vinegar and prevent them from going mouldy, I used an odd piece of sterilised plastic to cover them. If you are going to do this only use plastic as most metals will corrode in the vinegar. Some commercial pickles actually come with a plastic disc that performs this function that you might be able to reuse.
| Chinese style pickled cauliflower | |
|---|---|
 |
| Servings: | Servings: 12 - Makes almost a litre of pickled cauliflower |
| Calories per serving: | 11 |
| Ready in: | 1 day |
| Prep. time: | 1 day |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 12th May 2015 |
|
Best recipe reviewCan't find Balck Vinegar? 2.55/5 Tried everywhere and can't find anything like the price you paid. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500 g of small cauliflower florets trimmed from a cauliflower
- 2 tablespoons fine salt
- 3 550 ml bottles of Chinkiang black vinegar
Method
- Add the cauliflower florets to a bowl and just cover with cold water
- Leave in a cool place for 24 hours.
- RInse the florets in cold water and dry, ideally using a salad spinner
- Lay the florets out on a tea towel, ideally in the sun or in a warm place for a few hours
- Sterilise a Kilner jar, add the cauliflower florets and cover with Chinkiang black vinegar
- Leave for 1 month to mature
-
Chinkiang black vinegar (£1.43 per 550ml See Woo May 2015)
-
A very large cauliflower!
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