Cauliflower fermented – a new way of preparing for the full development of all flavors

Good day dear fermentation fans,

today I´d like to show you how you can easily ferment cauliflower yourself. In a few steps and a few days fermentation time you have a very rich vegetable on the table.

The fermented cauliflower can be eaten not only as a side dish, but also as a snack for in between, when the small appetite comes. Generally, fermented vegetables are great to take away for the road or work.

Do you know my fermented cucumber recipe? No … then you can check it out here and try it right away …

Tip: A perfect summer lunch at work or at the lake / swimming pool. Nice light and tasty.

For this tasty fermentation recipe you need these ingredients:

• 1 cauliflower
• 4 cloves of garlic
• 2 small red chillies
• 1 tbsp Himalaya rock salt* (You can simply order your rock salt here* online)
• about 450 ml of water

useful accessories:

• 700 ml glass with lid* with fermentation lid* and glass weight* – our special fermenting glasses and the matching accessories you can order here* online.

Are you interested in making your own fermented vegetables? Then you will find here* the necessary accessories.
Many more delicious fermentation recipes can be found here.

You have all the ingredients ready? Then we start immediately:

1. Wash the cauliflower and cut into small florets.
2. Peel the garlic.
3. Put the cauliflower florets with the garlic and the chillies in the fermenting jar and fill as much as possible with the gaps between them.
4. Add the salt with the water in a separate glass / bowl and mix well, so that the salt can dissolve.
5. Now fill up the fermentation glass with the salt water, but leave room for the glass weight at the top so that it fits exactly.
6. Now screw the fermentation attachment onto the glass and leave it at room temperature for about 3-5 days.

Tip: The cauliflower is ready to eat after only 3 days. However, if you want a more intense taste, the vegetables can simply be left to ferment for up to 14 days. Once your fermentation process is complete, cap the jar with an airtight lid and store in the refrigerator. You can also prepare several portions directly and enjoy later.

Have fun and enjoy!

I am looking forward to see you again for my next recipes.

Petra

Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…

* This is an Affiliate-Link – Affiliate-Links are sponsored Links