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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!

Sans Journal

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


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