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
Method
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!