Lacto-fermented Cauliflower
Sustenance
17 - 07 - 18
Sweet, sour & definitely crunchy, this Lacto-fermented Caulifower takes the hard work out of fermenting - no kneading, pounding or fine slicing. Not only a tasty finger food, it's rich in probiotic bacteria to nourish the health of your gut & aid your immune system.
Ingredients
1 small head of cauliflower, broken into small florets
1 tbsp celtic sea salt
4 garlic cloves, smashed for better infusion
1 tsp maple syrup
1 litre spring water
1 carrot, cut into fine sticks
A handful of green beans, sliced on the diagonal
Knob of ginger, peeled and sliced
1 tsp turmeric powder
2 red chillies, de seeded
6 black peppercorns
Heat water, add your salt and dissolve. Allow to cool to room temperature and add maple syrup. Wash vegetables.
In a jar, add vegetables, chilli, ginger, smashed garlic and spices.
Push down on vegetables with a weight. A small saucer will do.
Pour the cooled salt brine over the vegetables, ensure your weight is keeping the vegetables fully submerged to avoid spoilage.
Cover jar with a lid or muslin cloth and leave for 1-2 weeks. You should see some activity in the jar and if you taste one of the vegetables, it should have a sharp tang.
Refrigerate and use as needed.
Great as a topping on seed bread or eaten straight from the jar!
