My gran peck up a twain huge , beautiful , organiccauliflower headsfrom the market the other day . She decided that one was more than enough for herself and gifted me one . We enjoy rib vegetables in our menage , and Brassica oleracea botrytis is our favorite roasted veg . The top dog she gave us was so large that after roasting an entire biscuit tabloid of Brassica oleracea botrytis , I still had more odd over , so I decided to ferment it and make some pickle cauliflower .
Fermented cauliflower is delicious — it go along its crush and absorbs flavors well . I shared afermented garlicky Brassica oleracea botrytis with turmeric recipea distich years ago , as well asa fermented giardiniera recipe . They are both on my frequently made list , even after nearly a decade .
This formula is an adaptation of a pickle cucumber , substituting Brassica oleracea botrytis rather of pickle cucumbers . The dilly flavor make this ferment great for chop into salads , mixing into tunny or just eating as a healthy pickle on the side of a repast .
proceeds : 1 quart jar
Ingredients
Instructions
Wash cauliflower and cut florets into uniform bit - sized pieces so that it work evenly . face pack ingredients into a clean quart jarful , begin with the mustard seeds , garlic , then dill and finally cauliflower .
blend the seawater ingredients together and pullulate the brine over the produce until everything is completely drown . Be certain to leave behind 1 to 2 inches of headspace from the saltwater floor to the flange of the jarful .
If you have a small fermentation jar weight , add it to the jar to keep the pickle Brassica oleracea botrytis ingredients completely submerged under the seawater . Remove any small pieces of Brassica oleracea botrytis that blow up to the top of the brine .
Fermentation
This is a six - daylight zymosis . fermentation at room temperature , ideally between 60 and 75 degrees F ( 15 to 23 degrees C ) , and keep out of verbatim sun . Check on the ferment daily to ensure the saltwater stays over the green goods . This is a all important measure in all vegetable fermentation , as any produce above the brine is prone to mold .
If the produce is above the brine , apply a white utensil to push the green goods back down below the brine . belch the shock day by day — unscrew the lid briefly and tighten it back on to allow any built - up gas to issue ( and avoid jar breakage).This is an fighting ferment . Foam - like ripple after a day or two is totally normal and a sign that thing are fermenting along , just as they should be .
After six days , appreciation test the fermented Brassica oleracea botrytis to determine if it is fermented enough and that it has reached your ideal feel . If the Brassica oleracea botrytis tastes as it does in the new form , you will want to work a day or two longer and sample test again . Once the Brassica oleracea botrytis pickles are sour and packed with feel , transfer the jar into the refrigerator , with the seawater and all .
The pickled Brassica oleracea botrytis ferment will last nearly indefinitely , however the texture and feeling will persist in to change . ferment does not quit once refrigerate , it just slows way down . This ferment is best enjoyed within six month .
Side Notes
If you do not have a glass jar weightiness , you could extemporize by using an easily removable minor food - level glass dish that fits inside the jar . Or , if you have a smaller glass canning jar that can correspond into the back talk of the jolt you are fermenting with , you could habituate that to keep the produce promote under the seawater .
If you are incertain if your water system is safe for fermentation , you may boil it and admit it to cool to room temperature before add in the salt to make your saltwater .
You may use o.k. ocean table salt instead of common kosher salt if you choose . Just adjust the formula to 1 1/4 tbsp . o.k. sea salt .
This recipe has been adapt fromCan It & Ferment It(2017 ) with permit from Skyhorse Publishing , Inc.
