When I first prepared the cauliflower, it didn’t do much for me for the first few days. Then I went away for a week, and when I came back and tasted the thinly sliced pickled cauliflower, now nicely infused with the slightly piquant brine, I loved it. Make sure to slice the cauliflower very thin – less than 1/4 inch thick, close to 1/8 inch thick.

Ingredients

  • 2 cups very thinly sliced cauliflower florets
  • 1 small dried red chili pepper
  • 1 teaspoon cumin seeds, lightly toasted
  • 2 thin slices fresh ginger (optional)
  • ½ cup (135 grams) seasoned rice wine vinegar
  • 1 tablespoon (15 grams) sherry vinegar
  • ¼ cup (50 grams) sugar
  • 1 cup (230 grams) water
  • 2 ¼ teaspoons (10 grams) kosher salt
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      143 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 2 grams protein; 1748 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Place the thinly sliced cauliflower in a bowl with the chili, the cumin seeds and optional ginger.
  2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the cauliflower and spices, cover and refrigerate for at least 1 week before eating and for up to 3 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the cauliflower to keep it submerged. Remove from the brine with a slotted spoon to serve.
  • Advance preparation: These will keep for a few weeks in the refrigerator.

Dining and Cooking