Fermented Cauliflower
Fermented Cauliflower

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a creative dish, fermented cauliflower. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Fermented Cauliflower is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Fermented Cauliflower is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have fermented cauliflower using 4 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Fermented Cauliflower:
  1. Prepare 1 head cauliflower
  2. Make ready 46 ounce sterilized jar
  3. Take 3 teaspoons canning salt divided
  4. Prepare 2 cups water filtered
Steps to make Fermented Cauliflower:
  1. Take the big leave off the bottom of the stem. Cut the head into manageable pieces. Add 1 teaspoon salt. Now I used canning salt. It has no anti caking, or iodine added. It is a fine grind. A little goes a long way. Mix everything cover and allow to sit for 2 hours.
  2. 2-1/2 hours later. The liquids are coming out. Now stuff the pieces into the jar. I used a wooden rolling rod the pack it in tightly. Now I used the thick leaves to wedge in the neck of jar. I ran out of weights.
  3. Heat the water and 2 teaspoons of canning salt. Stir while boiling till salt is dissolved. Pour what you need covering the leaf part. Close lid, if it seals when it cools open the jar to allow to work, ferment, add more salted water as needed. Ratio is 1 teaspoon canning salt to 1 cup water. Allow to ferment 3 weeks. I hope you enjoy!!!

So that’s going to wrap this up with this tasty food fermented cauliflower recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!