May 09, 2024 2 min read 0 Comments

Recently, after making our Fermented Curry Cauliflower and Beets with Thyme recipes, we found ourselves pondering what to do with the beautiful leftover scraps. That's when inspiration struck - why not try making a "kimchi" recipe using these scraps?

This isn’t your traditional kimchi recipe, it’s more inspired by it. But it’s a great way to use scraps that normally would be thrown away.
It tastes amazing, trust us!

Cauliflower & Beet Scraps “Kimchi” Recipe


  • 225g of cauliflower and beet scraps
  • ½ shallot
  • 5g sea salt

For the paste:

  • ½ Asian pear (or apple)
  • 2 garlic cloves
  • 1-inch ginger
  • 1 tbsp gochugaru (Korean chile flakes)
  • 2 tbsp water (or more if too thick)


1. Wash well and chop into smaller pieces your cauliflower and beet scraps.

2. Place them in a bowl, mix in the salt and start pounding them with Pickle Packer for a few minutes till you see the scraps getting shiny and juicy. Leave for about 15 minutes to allow more juices to be released.

3. In the meantime prep your paste by blending Asian pear, garlic, ginger, gochugaru and water in the blender/mixer.

4. Add 2 tsp (or less if you don’t like it too spicy) of the paste to your bowl with scraps and massage everything with your hands (wear gloves, gochugaru is super hot). There should be a lot of juice in the bowl by now.

5. Put everything in a Mason jar, including the juices. Place the Pickle Pebble in the mouth of the jar, and push on it slightly so everything is covered with brine.

6. Place the Pickle Pipe and secure it with a Tough Band.

7. Transfer the ferment to a dark place, such as your kitchen cupboard, for fermentation. Ferment for 4-7 days.



Inspired by  @zerowastechef

If you make this recipe, please share it on your socials and tag @masontops !!