This colorful lacto-fermented cauliflower has been making our bellies quite happy. 🙂 I’ve served this with salads, sausages, fish – I’ve even packed some florets in Luv’s lunches!
Don’t be skerrid, just because this cauliflower is lacto-fermented, doesn’t mean dairy is involved. The “lacto” part of lacto-fermentation is in regards to the Lactobacillus strain of bacteria that are responsible for converting sugars into lactic acid. So while there may be lacto-fermented recipes that call for whey as a “starter”, it is not a requirement and the inclusion of whey or dairy has nothing to do with the term itself.
The lactic-acid is what keeps unsafe bacteria from growing during the fermentation period. This is why it is important to keep vegetables submerged below the brine (out of the danger zone).
When fermenting cauliflower, a good rule of thumb is to use a 2% salt/water brine. I use one type of salt for my fermenting (with the exception of the Smoked Pickles) so I’ve got a handle on how much to use (e.g. 10 grams of my salt is what I call a “shy” TB). That said if you’re just starting out with fermenting, WEIGH your salt. Discrepancies in salt weight can change the salinity of ferments.
A quick break down for 2% brines:
one cup water : 5 grams salt // two cups water : 10 grams salt // three cups water : 15 grams salt // one quart (four cups) water : 19 grams salt
- 2 garlic cloves, peeled and smashed
- 2-inch knob of fresh ginger, grated
- 2-inch knob of fresh turmeric, grated
- Enough cauliflower florets to fill two quart-sized jars
- Cabbage leaf (torn to fit) or something else to keep cauliflower below brine
- 2% brine (I used 5 cups of brine total, but you may need more or less)
- In the bottom of two quart-sized mason jars, evenly divide the garlic, ginger, and turmeric.
- Fill both jars with enough cauliflower to below the "shoulder" of the jar.
- Place the cabbage leaf on top and add enough brine to top the cauliflower by an inch.
- Top with a tight lid, a coffee filter secured with a rubber band, or a fermenting lid.
- Leave to ferment at room temp for at least three days or until the desired flavor is reached. I let mine ferment five days.
- If using a tight lid, burp daily. If using a coffee filter, spray with vinegar daily to deter mold. If using a fermenting lid, sit back and enjoy the show. 🙂
- Once your ideal flavor is reached, store cauliflower in the fridge for months.
Check out my AIP Fermented Foods Recipe Roundup for over 30 recipes AND tips!