Cauliflower Kimchi has a more diverse array of prebotiocs, probiotics and postbiotics than any of our other standard selection of Sauerkrauts and Kimchi (though sometimes our seasonal fermented veggies will still outdo cauliflower kimchi).
This is because cauliflower kimchi doesn't have just 2 or 3 ingredients.
How Cauliflower Kimchi is Made
As organic cauliflower only come in abundance once every year, the fermenting season for cauliflower is short and very intense as we try to ferment sufficient cauliflower kimchi for the whole year.
We buy the freshest, best quality, local, organic Cauliflowers, Pears, Apples, Shallots, Leeks, Ginger, Garlic, Lemon, Onion and Turmeric. For the Cauliflower, we peel back the outer leaves and chop them into bite-sized pieces. We hand-cut the cauliflower into bite sized florets. The rest of the ingredients are chopped into small pieces and blended into a sauce.
The cauliflower florets are then lovingly hand massaged with the kimchi sauce and sea salt. Salt is an essential to stop the propagation of unhelpful bacteria, while allowing beneficial bacteria to thrive.
Once packed into an oak barrel, the cauliflower kimchi is fermented for a few weeks as the bacteria feed on the carbohydrates and fibres that make up the veggies while they multiply and propagate.
During fermentation, the kimchi is being tasted and checked upon to make sure it's fermented to perfection. When it is ready, it is filled into glass jars, labelled, boxed and store it in our cold room ready for sale.
How is Cauliflower Kimchi Better than Sauerkraut?
Sauerkraut is easier to make (compared to kimchi), we just shred the cabbage, add a couple of other ingredients and let it ferment in the same way as cauliflower kimchi.
Aside from being more time consuming to make, cauliflower kimchi has many more ingredients. There are some benefits to so many ingredients: First, there's a more complexity of flavour with all the ingredients we add. Second, there's more food and variety of food for the probiotics, this is especially true as we add ingredients like pear, apple, onion and lemon which have more carbohydrates than plain old cabbage or cauliflower. Third, there's a wider variety of probiotics, as each different vegetable, fruit, herb and spice bring their own bacteria to the party.
What this Means
Eat Cauliflower Kimchi. Diversity is important and cauliflower kimchi has a diversity of prebiotics, probiotics and postbiotics for your gut.
Cauliflower kimchi is harder and more expensive for us to make, so we have to make it a little more expensive than our standard range of sauerkraut; but it's worth it.
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