Can I turn Cauliflower rice into kimchee?
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- This topic has 1 reply, 2 voices, and was last updated 5 years, 10 months ago by Shinnam.
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- May 21, 2018 at 11:37 am #77818aidlienParticipant
Kimchee fried rice is one of my favorite things, but I am trying to watch my carbs. I have learned that I do not love cauliflower rice. Can I can turn it into kimchee first and then fry it up without adding regular kimchee to raw cauliflower rice? It dilutes the flavor, and frankly, that’s just too much fiber in one meal, if you know what I mean!
How would you go about turning a package or two of frozen cauliflower rice into kimchee, Maanchi?
Would adding juice from another batch of cabbage kimchee be enough to get it started fermenting?
or…
Would I need to add salt, drain, rinse, season, and ferment “from scratch”?Do you think it is worth a try, or would the “rice” pieces shrink away into nothing?
- June 27, 2018 at 2:56 pm #78209ShinnamParticipant
Frankly, I don’t think it would work well to use frozen cauliflower rice. But if you are going to throw it out instead of using it, it’s worth a shot. You can make kimchi with raw fresh cauliflower.
Here are the reasons I don’t think it will work:
1. Frozen veg is blanched to control for bacteria. Likely the cauliflower rice is precooked, so much of the starches and fiber is broken down. The bacteria that is used for Kimchi needs the raw product to work.
2. The texture will be strange, more like mashed potatoes than kimchi. In Korea they make a fine chopped kimchi, but it isn’t cooked cabbage.
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