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Sous-Vide Hispi with Plum and Black Garlic | Recipe by sousvidetools.com

Sous-Vide Hispi with Plum and Black Garlic

Sous-Vide Hispi with Plum and Black Garlic Charcoal Cooking Recipes
  • COOK TIME: 30 mins
  • PREP TIME: 3 hrs
  • DIFFICULTY: Medium
  • SERVES: 2-4


Plum and Black Garlic Glaze

200g Roughly Chopped Plums

40g Runny Honey

20g cider vinegar

50g Black Garlic


Herb Brine

500g Water

7g Salt

20g Assorted Fresh, Aromatic Herbs

Sous-Vide Hispi Cabbage

1 Hispi Cabbage, Cut into Quarters

1 Batch Herb Brine


A sweet and savoury treat from our Kasai® Brand Ambassador, Tommy Banks.

Plum and Black Garlic Glaze

Combine the plums, honey and vinegar in a saucepan and gently simmer for 20 minutes, until the skin of the plums has broken down.

Pass this stock through a fine mesh sieve and reserve liquor.

Combine the stock and black garlic in a food processer and blend to a smooth, shiny glaze.


Herb Brine

Combine all ingredients and leave to infuse at room temperature for 3 hours.

Pass and reserve brine.


Sous-Vide Hispi Cabbage

Pre-heat your water bath to 90ºc.

Vacuum pack the prepared hispi cabbage and herb brine at full pressure.

Water bath for 20 minutes.

Remove hispi from the cabbage and drain liquor.


To Cook

  • 1 Batch Sous-Vide Hispi
  • 1 Batch Fermented Mushroom, Plum and Black Garlic Glaze

Brush the glaze all over the hispi cabbage and char each side on the BBQ.

Continue to glaze and rotate the cabbage until hot all the way through.

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