Dive into the world of fermented cauliflower with this simple fermented cauliflower recipe, crafting a tangy, probiotic-rich delight. Learn how to ferment cauliflower alongside colorful veggies, reaping fermented cauliflower benefits in every crunchy bite. Cut the batch in half if you need smaller amounts.
Cut cauliflower into bite-sized florets and chop your sweet or hot peppers. Make sure everything has the same size. To fill a 1-gallon mason jar, which is equivalent to 128 fluid ounces or about 3.78 liters, you would typically need around 2 to 3 pounds (0.9 to 1.4 kg) of cauliflower florets. The exact amount can vary depending on the size and shape of the florets, as well as how tightly they are packed into the jar.
Create the Spice Mix:
Combine black peppercorns, mustard seeds, coriander seeds, and dill seeds. I’m using 2 teaspoons of each.
Assemble:
In a clean fermentation jar, layer the cauliflower, peppers, spice mix, garlic, parsley, and bay leaves.
Prepare the Brine: Dissolve salt in water to create a brine solution. The salt-to-water ratio in a brine affects taste and fermentation speed. I usually use a 3% brine for fermenting cucumbers, but here I like the cauliflower to be tangier and I’ll be using a 4% brine solution (2.4 tablespoons of sea salt (or 2.7 tablespoons if using Celtic sea salt) in 4.2 cups of water which is ~1000 ml). For a 1 gallon jar you’ll need about 2000 ml of brine.
Submerge:
Pour the brine over the vegetables, ensuring they are fully submerged.
Ferment:
Place a clean, food-grade weight on top of the veggies after packing them into your jar. This weight will help keep everything below the surface of the brine. Aand let it sit at room temperature for 1 week or so, checking occasionally. A higher room teperature will speed up the fermentation process.
Taste and Store:
Once fermented to your liking, transfer to the refrigerator.
Notes
To fill a 1-gallon mason jar, which is equivalent to 128 fluid ounces or about 3.78 liters, you would typically need around 2 to 3 pounds (0.9 to 1.4 kg) of cauliflower florets. The exact amount can vary depending on the size and shape of the florets, as well as how tightly they are packed into the jar.