Recipe of Award-winning Fermented Cauliflower

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, fermented cauliflower. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fermented Cauliflower is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Fermented Cauliflower is something which I’ve loved my whole life. They’re nice and they look wonderful.

When cauliflower is in season, consider preserving some using the lacto-fermentation method. This fermented cauliflower recipe preserves the florets as tasty and crunchy little tidbits packed with probiotics. Be sure to read this compilation of frequently asked questions before you get started! And I gain the benefits of eating fermented foods as well as not adversely affecting my thyroid.

To begin with this recipe, we have to prepare a few ingredients. You can cook fermented cauliflower using 4 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Fermented Cauliflower:

1. Take 1 head cauliflower
2. Make ready 46 ounce sterilized jar
3. Make ready 3 teaspoons canning salt divided
4. Get 2 cups water filtered

As I try to balance my diet with both cooked and raw vegetables, lacto-fermented vegetables are an important part of what I eat. Place the crushed garlic in the bottom of a clean quart jar. Follow with layers of cauliflower and carrots, making sure there is an even mixture of both inside the jar. Fill up the remaining space in the jar with the salt solution.

Instructions to make Fermented Cauliflower:

1. Take the big leave off the bottom of the stem. Cut the head into manageable pieces. Add 1 teaspoon salt. Now I used canning salt. It has no anti caking, or iodine added. It is a fine grind. A little goes a long way. Mix everything cover and allow to sit for 2 hours.
2. 2-1/2 hours later. The liquids are coming out. Now stuff the pieces into the jar. I used a wooden rolling rod the pack it in tightly. Now I used the thick leaves to wedge in the neck of jar. I ran out of weights.
3. Heat the water and 2 teaspoons of canning salt. Stir while boiling till salt is dissolved. Pour what you need covering the leaf part. Close lid, if it seals when it cools open the jar to allow to work, ferment, add more salted water as needed. Ratio is 1 teaspoon canning salt to 1 cup water. Allow to ferment 3 weeks. I hope you enjoy!!!

Follow with layers of cauliflower and carrots, making sure there is an even mixture of both inside the jar. Fill up the remaining space in the jar with the salt solution. Lately I've been enjoying an excellent book on fermentation called "Fermented Vegetables " by Kristin and Christopher Shockey. Lacto-Fermented Cauliflower In true lacto-fermented form, this recipe is super easy. It's so easy, you almost don't need a recipe to make it!

So that is going to wrap it up for this exceptional food fermented cauliflower recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!