Fermented cauliflower

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I just love fermented cauliflower. It is tangy, crunchy, and is an excellent appetizer.

Before you start the fermenting process, I recommend you check out my 6 Tips for Successful Fermentation.

Lacto fermented cauliflower is perhaps one of my most eaten fermented products. I think that a lot of people love fermented cauliflower so much because it does not get as sour, and it has a nice crunchy without being hard.

Unlike some of the other ferments that I forget about for weeks, cauliflower ferments for a couple days at room temp before I move it to the fridge. I like starting to taste the fermented cauliflower on day three and eventually move it to the fridge after a week.

If you will let it go no to ferment out of the fridge for more than a week, you will lose that nice crunchiness and you will get soft fermented cauliflower.

Fermenting cauliflower is very similar to the process of fermenting veggies. All you need is water, salt, cauliflower, and time.

Add ons

Spices, herbs and add vegetables that work wall with fermented cauliflower are:

• bay leaf
• celery seeds
• celery
• chile peppers, dried red
• cumin
• currant
• curry powder
• dill
• garlic
• lemon, zest
• tarragon
• turmeric
• parsley

Tools you’ll need to make Fermented cauliflower

• 1 Quart sized mason jar
• A knife
• Cutting board
• Digital Kitchen Weight

Ingredients

• cauliflower
• water
• salt

Instructions

1. Wash the cauliflower
2. Break the cauliflower into chunks
3. Transfer the cauliflower chunks into a glass jar.
4. Place the jar (with the cauliflower chunks inside) on the digital weight and reset the weight.
5. Add 5% kosher salt (5g of salt per 100g of water) to the jar.
6. Leave 3-5cm of space between the lip of jar and brine. Place a weighting stone on the top of the cauliflowers.
7. Close the jar tightly and set aside for a week. In the first three days, a pressure of 2CO is created inside and it is recommended to open and release the pressure twice a day.
8. After a week move the jar to the fridge.