“Every time we prepped a cauliflower for the florets there were all these ‘ribs’ leftover, so we chopped them up and made them into kimchi,” says Tom Hill, chef, fermenter and owner of Duck Soup and Little Duck The Picklery in London. Hill noticed greengrocers trimming cauliflowers and other vegetables, throwing the offcuts into a compost box, and this spurred him on to save more waste in his own kitchens, realising that vegetable offcuts could be fermented into high-value food products.
Cauliflower leaves can be tough, which is why I presume they’re usually discarded, but fermentation breaks them down and converts the leaves into the most remarkable condiment.
