Meet Your New Fave End-of-Summer Snack: Fermented Cauliflower Kimbap Recipe
This cauliflower kimbap takes the classic Korean recipe to the next level by incorporating the spicy, tangy goodness of a freshly fermented jar of cauliflower shiso kimchi.
It’s a variation on classic kimchi that combines the crunch of cauliflower with the fragrant, herbaceous notes of shiso leaves. With a brine consisting of fish sauce, honey, and gochugaru, the result is a full-bodied ferment bursting with heat and umami depth.
It's the perfect recipe for a desk lunch, party platter, or quick snack. Topped with creamy vegan mayo, sesame seeds, and fresh scallions, each roll is a celebration of plant-centric flavor.
Whether you're a seasoned kimchi maker or new to fermentation, this simple yet flavorful recipe will quickly become a favorite.
FERMENTATION TIPS
- When making the brine, feel free to adjust the amount of honey or gochugaru to taste. If you prefer a sweeter kimchi, add a touch more honey; for a spicier version, increase the gochugaru.
- The unique flavor of shiso leaves is essential to this kimchi. Ensure they are fresh and vibrant, as older leaves may lose their distinctive flavor. You can find shiso at Asian grocery stores.
- After cooking the sushi rice, let it cool slightly before spreading it over the nori. Hot rice can make nori sheets soggy, so maintaining the perfect texture requires rice that’s room temperature.
- When cutting your kimbap rolls, make sure your knife is sharp and wet. This prevents the rolls from squishing and helps you get clean, uniform pieces.
- For added flavor, the rice is seasoned with the fermented brine.
Ingredients
Cauliflower Shiso Kimchi
Yield: 1 quart-sized jar
- 3 cups shiso leaves, sliced
- 4 garlic cloves, smashed
- 1 cauliflower head, cut into 1-inch pieces
- 1 carrot, peeled & matchsticked
- 1 bunch scallions, cut into 1-inch pieces
- 1 tablespoon roasted sesame seeds
For the Brine:
- 6 tablespoons fish sauce
- 1 yellow onion, grated
- 2 tablespoons honey
- 3 tablespoons gochugaru
- water, as need to cover
Cauliflower Kimchi Kimbap
Yield: 8 rolls
- 1 cup sushi rice
- 4 cups cauliflower kimchi
- 8 pieces nori sheets
To Serve:
- 1 cup vegan mayo
- 1 bunch scallions, sliced
- ¼ cup sesame seeds
- cups shiso leaves, sliced
Directions
Cauliflower Shiso Kimchi
- Add first six ingredients to medium bowl.
- Add all brine ingredients except water. Massage gently.
- Allow mixture to rest for a few minutes.
- Pack into sterilized, quart-sized glass jar along with any residual liquid. Arrange fermentation weight and cover with water, as needed.
- Attach air lock lid and ferment at room temperature 5 to 7 days.
Cauliflower Kimchi Kimbap
- Rinse sushi rice in a strainer until water runs clear.
- Add to a small pot and cover with water until level reaches 1-inch above rice.
- Cover, bring to simmer and cook 15 minutes. Remove from heat and steam 5 minutes.
- Transfer rice to a bowl and season with ¼ cup fermented brine.
- Place nori sheet on cutting board and top with a thin layer of rice.
- Top with ¼ cup cauliflower kimchi.
- Roll away from yourself to form roll.
- Repeat with remaining ingredients and use a sharp, wet knife to cut into pieces.
- Top with vegan mayo, scallions and sesame seeds.
