Photo by Stephanie Thurow
This cauliflower ferment is another one of my favorite ferments. The cauliflower keeps a nice crunch after fermentation and has excellent flavor. This recipe can also be made with fresh turmeric.
Yield: 1 quart
- 3-1/2 cups cauliflower florets
- 4 garlic cloves, slivered
- 2 jalapeños, stems removed, sliced
- 1 tsp. kosher salt
- 2 tsp. ground or fresh turmeric
- 2 cups water
- Wash cauliflower and cut the florets in uniform-sized pieces so they ferment evenly. In a large bowl, mix the cauliflower, garlic, and jalapeños together. Transfer the cauliflower mixture to a clean quart jar or other fermentation vessel.
- Once the jar/vessel is packed, pour the brine over, making sure to submerge the veggies completely. Leave space for a weight and space for the ferment to bubble. Cover the jar/vessel with a cheese cloth or other breathable cover to keep dust and bugs from entering the ferment. Store at room temperature, ideally between 60 and 75°F. If you are using a clear jar, wrap a towel around the jar to keep light out. This is a 6-day ferment. Check on the ferment every day to make sure the brine remains over the veggies and that no mold or yeast forms. If the brine is low, press down on the weight to bring the brine back over the ferment. Once fermentation is complete, store in an airtight glass container and refrigerate.
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Excerpted with permission Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year by Stephanie Thurow. Copyright 2017 by Skyhorse Publishing, Inc.