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Lacto…ferma…what???

Lacto-fermentation. It’s my new obsession. I love looking down the produce aisle and thinking, “What can I ferment today?” As I was picking up a bottle of apple cider vinegar (which has nothing to do with lacto-fermentation), I spied a jar of pickled cauliflower and thought, “Wow, I bet that will taste awesome!” So I picked up a couple heads of cauliflower, one to eat and one to ferment. Unlike pickling, lacto-fermenting actually makes veggies better for you by adding probiotics, they’re more easily digestible and actually increase the vitamin content. And they taste good to boot. Woohoo!
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Ingredients

  • 1 small head of cauliflower
  • herbs and spices to taste (I used garlic and jalapenos)
  • 2 tbsp sea salt, divided
  • 8 tbsp whey, divided
  • filtered water
  • 2 quart sized mason jars
  • I cut the cauliflower into medium to smallish sized florets and even cut up the stem, removing any woody parts. Stuff as much as you can into 2 quart sized mason jars along with any pickling spices you prefer (parsley, peppercorns, garlic, coriander, dill) leaving about 1″ of space at the top. I also put in a few slices of peppers to add a little kick. Add 1 tbsp sea salt, 4 tbsp whey (you can easily get whey by dripping yogurt) in each jar and cover with filtered water. Cover tightly and place in a warm spot for about 4 days or up to a week.
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    Crack open the jar, it should fizzle and smell good. If it doesn’t smell good, don’t eat it, haha! The fizzle is the best part. Like a party in your mouth! Pictured next to the cauliflower is a jar of pea pods, green beans and a mix of green beans and red bell pepper.
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    These should keep in the fridge or cellar for a few months but I doubt they stay around that long. I almost ate a whole jar yesterday!


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    3 comments to Lacto…ferma…what???

    • Shellie

      I was just wondering if this could be done in my fermentation pot. If so- could you give me a little advice. I am a complete newby to fermenting.
      Thanks!!

    • john gouley

      I have been fermenting for over a year now. Mostly kimchee. I noticed that if I added a dipper of an older ferment to a new pot of vegetables and a spoon of sugar that it started the fermentation process quicker. Is there anything wrong with doing it this way? Also I was wondering about adding fresh vegetables to the liquid left over in the pot. Any drawbacks to this? I love that kimchee!

    • Linda

      Lacto fermented Cauliflower is my Favorite veggie ferment. It stinks to high heaven when it is on the counter fermenting, though.The first time It was fermenting on the counter, I left the house and came in a couple hours later and was convinced something had died in the walls and was rotting. Nope, it was the Cauli.

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