Garlicky Cauliflower


Sorry I’ve been so scarce this last week.  Our phone and internet have been wonky so I haven’t been able to get online much and my laptop is in the shop.  I’m sitting in a coffee shop trying to type on my iPad with my 2 yo crawling all over me, sippy a tasty breve.  We’ll see how much I get done… I’m hoping to upload a weeks worth of blog posts (don’t worry, I’ll schedule the through the week so you don’t get them all at once) and get through emails and if I’m lucky I might even get to pop on Facebook really quick.  He’s chewing on my hair as I type.  Yeah, not getting all that done.   2 minutes later… The turkey decided screaming and drinking my coffee was much more fun than watching Mommy type.   Typing in the van now with crazy boy strapped in.  I probably look like a neglectful mom who would rather text/play on Facebook than pay attention to their child.  Really, that’s not me.  This is a special exception to the norm!

On to the cauliflower…
I think I might be going nuts.  When I crack open a jar of pickled cauliflower, I think it smells delicious but then one of the kids will say, “Eww! Who farted?”  Oh well.  I think kimchi smells good too but apparently most people don’t feel the same.
Pickled cauliflower is my favorite ferment snack.  I’m hoping this year to put up enough cauliflower during the growing season to get me through to the next year.  I need to start collecting more Fido jars! I’ve tried storing cauliflower for longer periods in a mason jar but after a few months it gets mushy and discolored.  If you are planning on storing this for longer periods, storing it in a good airtight jar is important.  I’ve been very happy with how long my cauliflower lasts in a Pickl-It jar.


Garlicky Cauliflower

Brine Pickled Garlicky Cauliflower

  • 1 med head of cauliflower
  • 1 small onion
  • 1 sprig of fresh dill
  • 2 cloves of garlic
  • 2% salt brine * see note at bottom

Break cauliflower into bite sized pieces, trying to keep them fairly uniform in size.  Slice onion and smash garlic.  Layer cauliflower with onions, dill and garlic. Keep the level of the veggies under 2″ of the top. Pour in salt brine to within 1″ of the top.  Push down veggies with a dunker.  I used a large slice of onion, not separated, to prevent small pieces from floating up.  Secure lid, don’t forget to fill you airlock with water.  Let set at room temp for about 5 days or until it’s no longer bubbling.  Place in cold storage (if using a Pickl-It plug hole with a mini-airlock for a few days while the ferment becomes inactive and after that, use the plug).

*To get a 2% brine, add 19 grams of salt per 4 cups of water.  How much is 19 grams?  It really depends on the salt you have.  Salt can weigh from 10-16 grams per tablespoon.  I don’t like pulling out the scale every time I want to make something so I usually make a gallon of brine at a time and store it in the fridge.

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8 comments to Garlicky Cauliflower

  • Carol

    Hi, you mention both Fido jars and Pickl-It jars. Do you ferment food in the Pickl-It and then store it in the Fido jars?

  • I love pickled cauliflower! I made a jar a few months ago and it got pushed to the back of the fridge and I kinda forgot about it. It was a daily snack at my house for a while and then outa sight outa mind!
    I just found it and pulled it out a few days ago and its all discolored… do I toss it or eat it? What do you do with yours when it gets to this point?
    There are only a about 4 pieces left so its not really a big deal either way. 🙂

    • Melanie

      That’s why keeping cauliflower in a good airtight container is best. I had to throw out a batch of cauliflower that was discolored and mushy. In a fido, it should last at least a year (cross my fingers). Once it’s discolored like that, it’s a sign that the food is oxidized and probably isn’t good for you anymore. I’d just toss it 🙁

  • Erin

    Fido jars are available on! I just bought several!

  • Teresa

    Do you have a recipe for just lacto-fermented garlic? Also curious as to how long it would last. I know that unfermented garlic can cause botulism, is there still a risk if it is fermented?

  • Klab

    These are excellent. However, I use Kraut-Kaps , which also use an airlock system, but you only have to purchase the caps , which fit on any mason jar. When they are done fermenting, I remove the kraut-Kap and replace it with a plastic ball cap and stick them in the fridge.

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