Pickled Cauliflower
Pickled Cauliflower - Spicy, Asian-style pickled vegetables
Healthy, because
Even smarter
Nutritional values
This is the perfect side dish, with no fat, hardly any calories, and instead, substances from chili and ginger that boost the metabolism. In addition, cauliflower supports the immune system with plenty of vitamin C and strengthens the work of heart, nerves, and muscles with potassium.
In order to achieve the optimum flavour, the cauliflower needs at least 3 weeks to soak through. It goes very well with roast meat, grilled meat, fish, cold roasts, or sushi.
(Percentage of daily recommendation)
| Calorie | 32 kcal | (2 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 204 mg | (5 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 small Cauliflower (about 30 ounces)
- 5 ozs Baby corn cob
- 4 garlic cloves
- 15 Pearl onion
- 5 small red chili peppers
- 12 sheets Thai basil
- 2 stalks Lemongrass
- 1 pc ginger (about 2 ounces)
- 1 Tbsp salt
- 1 Tbsp cane sugar
- ¾ cup White vinegar
- ½ Star anise
Kitchen utensils
Preparation steps
Rinse jar (approximately 24-26 oz) and matching lid with boiling water and let dry upside down on a kitchen towel.
Rinse cauliflower, pat dry, and cut into florets.
Rinse mini corn cobs and drain. Peel garlic and onions.
Rinse chile peppers. Rinse basil, shake dry and pluck leaves.
Trim ends of lemongrass, remove tough outer layer and cut lemongrass into pieces that will fit into jar. Rinse ginger root, pat dry and cut into slices.
In a pot, bring approximately 2 cups water, salt, sugar, and vinegar to a boil. In separate batches, cook cauliflower, corn, garlic, onion and lemongrass for about 5 minutes each, removing each with a skimmer and draining in a sieve. Remove pot from heat and reserve cooking liquid.
Layer vegetables alternately with basil leaves and chile peppers in prepared jar.
Measure out approximately 2 scant cups from reserved cooking liquid, adding water if necessary. Return liquid to the pot, add star anise and bring to a boil over high heat. Pour hot liquid immediately over the vegetables in the jar to cover. Tightly seal lid.
Process jar according to the manufacturer's instructions.
