Pickled (Carnival) Cauliflower

Carnival Cauliflower?

We pickle florets monthly and regular white cauliflower is our typical choice of vegetable. 

When available we love to use carnival cauliflower - the purple, green and orange varieties, for their higher nutritional content, slightly nuttier and sweeter flavor and of course - their vibrant look.

If you spot the brightly colored variants of the vegetable give them a try.

Preparation Method

• To start bring filtered water to a boil and dissolve salt in it. 
• While this simple brine solution is cooling down thoroughly rinse the cauliflower heads and using a sharp small knife cut them into florets.

• Stuff the florets into jars and place the occasional garlic clove as you go - near the bottom, in the middle, on top. We slice bigger cloves into halves or even quarters.
• Fill each jar with brine all the way to the top. Close the lids and leave the jars out on a counter at room temperature. 

Fermentation will be in full swing as soon as twelve hours later and you will need to 'burp' the jars by opening the lids and letting the carbon dioxide produced by the lacto bacteria escape.
The brine will continue to bubble up even after you have opened the jar.
After two or three days taste the florets and if satisfied with the developed flavor and texture - move the jars to your fridge. Fermentation will continue at a very slow pace. The acidic flavor will intensify. 
If using tri-colored cauliflower there will be slight discoloration over time in result of the lacto fermentation.

2. Refrigerator Pickled Cauliflower

If you would rather make vinegar based pickled cauliflower here is how to do it.

NOTE: The acetic acid in this pickling method interferes with the successions of lacto bacteria at work and may reduce the associated health benefits. 

For this method in addition to the garlic, salt and water you will need vinegar, sugar and spices. 

• Prepare and place the carnival cauliflower florets in jars just as described above.
• Prepare a vinegar based brine as per the Recipe Card below, and pour it over the florets.

Top Reasons to Consume Lacto Fermented Cauliflower Over Vinegar Pickled Cauliflower

• Foods fermented with lactic acid provide glycemic control and therefore can reduce blood sugar spikes. Based on personal experience, we can confirm that the after effects of consuming very sweet, high alcohol beers such as Belgian strong ales etc. are subdued by first eating a couple of lacto fermented cauliflower florets. Or spoonfuls of plain yogurt or other fermented food for that matter.
• Weight loss is commonly associated with the consumption of lacto fermented foods. We regard them as one of our best weapons against gaining weight while enjoying variety of craft beer styles.