Instructions

1. 1

   Break cauliflower into bite-size florets, soak in light salt water for 5 minutes, then rinse.

2. 2

   Slice onion thickly and place it at the bottom of a sterilized jar.

3. 3

   Pack cauliflower into the jar, inserting bay leaves and dried chili between layers.

4. 4

   Boil soy sauce, water, vinegar, and sugar until dissolved.

5. 5

   Pour hot brine into the jar, close the lid, and cool completely at room temperature.

6. 6

   Refrigerate for 2 days before serving for the best crunch.

Tips

Nutrition (per serving)