Pickled cauliflower
When adding salt to cauliflower, do so while it's still steaming. After boiling the cauliflower, let it cool in a colander without plunging it into cold water; this allows the moisture to escape along with the steam.
When covering with plastic wrap, make sure the edges of the wrap are inside the bowl, as any spills will leak out in the refrigerator.
When covering with plastic wrap, make sure the edges of the wrap are inside the bowl, as any spills will leak out in the refrigerator.
How to make it
1
Divide the cauliflower into bite-sized pieces and boil it in boiling water for about 1.5 minutes without adding salt. Once boiled, drain in a colander, sprinkle with salt and let cool
2
Mix all the sweet and sour ingredients together to make the marinade
3
Once the cauliflower has cooled, add it to the marinade from step (2), wrap it tightly in plastic wrap, and let it sit in the refrigerator overnight
material
-
- cauliflower
- quantity
-
- salt
- 2g
-
[Sweet and sour pickling sauce]
- vinegar
- 100cc
-
- water
- 200cc
-
- sugar
- 50g
-
- Remove the seeds from the chili pepper.
- 2 bottles
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