Chinese style pickled cauliflower

Recipe review

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2.55/5

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Chinese style pickled cauliflower

Servings:	Servings: 24 - Makes almost a litre of pickled cauliflower
Calories per serving:	5
Ready in:	1 day
Prep. time:	1 day
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	12th May 2015

   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.

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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.

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

1. Add the cauliflower florets to a bowl and just cover with cold water
2. Leave in a cool place for 24 hours.
3. RInse the florets in cold water and dry, ideally using a salad spinner
4. Lay the florets out on a tea towel, ideally in the sun or in a warm place for a few hours
5. Sterilise a Kilner jar, add the cauliflower florets and cover with Chinkiang black vinegar
6. 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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