This mildly spicy cauliflower , ail and turmeric fermentation is a must have . The pickles are toothsome , and the fermented cauliflower maintains a squeamish crunch , even after it is turn .
These fermented cauliflower muddle make a keen condiment . Enjoy as a quick and sapid snack between meals , or an easy and salubrious side looker .
Yield : 1 quart jar
Fermented Cauliflower Ingredients
lave cauliflower and slew floret into unvarying - sized pieces so that it ferments evenly . ring ingredients into a sportsmanlike quart jar , beginning with the peppercorn ( optional ) , garlic , then jalapenos and cauliflower .
Mix the saltwater ingredients together and rain cats and dogs the seawater over the produce until everything is completely submerged . Be sure to will 1 - 2 inches of headspace from the brine floor to the brim of the jar .
If you have a small agitation jar weight , add it to the jolt to keep the ingredients completely overwhelm under the seawater . Remove any small pieces of cauliflower that drift up to the top of the saltwater .
Add the Mason jar canning lid and ring . Tightly screw it onto the jar .
Read more : Keep the fermentation snuff it with this pickled onion formula !
Fermentation
This is a 6 - Clarence Day ferment . Ferment at room temperature , ideally between 60 - 75 degrees F ( 15 - 23 degrees C ) , and keep out of direct sunshine .
Check on the fermented cauliflower daily to ensure the brine stays over the produce . This is a crucial step in all vegetable ferment , as any produce above the brine is prostrate to mold .
If the produce is above the brine , use a unclouded utensil to tug the produce back down below the brine . Burp the jarful daily — unscrew the lid briefly and tighten it back on to allow any built - up gas to release ( and head off jar breakage ) .
This is an combat-ready zymolysis . froth - same bubbling after a day or two is wholly normal and a sign that thing are ferment along , just as they should be .
After 6 day , taste test the fermented cauliflower to ascertain if they are fermented enough and that the spirit is idealistic . If the cauliflower tastes as it does in the sore form , you will want to ferment a day or two longer and smack test again .
Once the cauliflower pickles are sour and spirit packed , transfer the jar into the icebox , with the brine and all .
The tempestuousness will last closely indefinitely , however the texture and smell will keep to convert . ferment does not stop once refrigerate , it just slack right smart down .
This ferment tastes well when enjoyed within 6 calendar month .
Side Notes
If you do not have a glass jolt weighting , you could improvise by using an easily removable pocket-sized food - grade glass dish that fits inside the shock . Or , if you have a small glass canning jar that can correspond into the mouth of the jounce you are work with , you could use that to keep the green groceries pushed under the brine
If you are timid if your water is good for ferment , you’re able to churn it and allow it to chill to room temperature before lend in the salt to make your brine .
You may expend o.k. sea salt rather of harsh cosher salt if you prefer . Just aline the fermented cauliflower recipe to 1 1/4 tbsp . o.k. sea table salt .
This recipe has been adapted fromCan It & Ferment It(2017 ) with permission from Skyhorse Publishing , Inc.
