Cauliflower is a powerhouse when it comes to healthy eating. It contains nutrients, its high in fiber, it’s a good source of antioxidants, its useful in weight control – the list just goes on! But it’s often hard to work into our diet, possibly because our inner child is still rebelling against it.
But there are certain dietary restrictions that make cauliflower a hugely sought-after food. For example, people facing thyroid challenges would typically avoid raw cauliflower, however, after fermentation, it becomes an enjoyable treat.
How to enjoy fermented cauliflower
As a raw vegetable, cauliflower needs time to be prepared. It’s often that preparation time that puts people off cooking it, and leave it until it turns – and we all know how expensive organic vegetables can be! Fermenting cauliflower not unlocks the health benefits of cauliflower, but helps you get maximum value out of it way past the regular shelf life.
Once your fermented cauliflower is ready to eat, the small florets are a convenient size to fit in any container to snack on while you’re out and about. You may even begin replacing them with other unhealthy snacks, like oily chips, pairing nicely with burgers or hotdogs.
- 2 teaspoons of sea salt
- 4 cups of filtered water
- 1 head of cauliflower
- 1 to 2 teaspoons of optional spices: mustard seed, peppercorn, turmeric powder, juniper berry, celery seed and fennel seed
- A clean, 1 quart glass mason jar
- Easy Fermenter Lid
- Mix sea salt into water to create a brine.
- Cut the cauliflower head into smaller florets.
- Transfer the cauliflower florets into the mason jar. Be aware of large gaps, trying to reposition the cauliflower to fill as much of the space as possible. Leave a roughly 2” gap from the top.
- Add your choice of additional spices, shaking the jar well to ensure it spreads throughout.
- Pour the brine into the jar, filling it up until a ½” below the rim of the jar. Tap the bottom of the jar to free up any air bubbles that may be caught and checking to see all the cauliflower is covered in the brine.
- Place the Easy Fermenter Lid on or loosely screw a regular lid.
- Store at room temperature out of direct sunlight for four days.
- After four days of fermenting, taste your cauliflower. Further days of fermentation could be needed to settle a sour aftertaste, or additional spices of your choosing until you are satisfied with the taste.
As with other fermented foods, be sure to refrigerate the cauliflower to stop further fermentation and keep them tasty and ready to eat for when you need them!