Two methods to prepare tasty, healthy pickled cauliflower – lacto fermented or refrigerator pickled.
- Go directly to the Recipe Card
- Read on for relevant information, step by step pictures and how the lacto version helps with weight control (2 mins)
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.
How to Make Pickled Cauliflower – Two Ways
1. Lacto Fermented Cauliflower
This is the method we prefer both flavor wise and on account of its beneficial impact on gut health and feeling of well-being. Besides, it is really easy.
All you need is the cauliflower itself, garlic, salt, water and mason jars We recommend that you use sterilized wide mouth quart jars.
NOTE: Garlic is a prebiotic that helps the lacto bacteria naturally found on the skin of the cauliflower thrive during fermentation. It also flavors the pickled cauliflower.
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.
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Pickled Cauliflower - Two Ways
Prepare gut health beneficial lacto fermented cauliflower or vinegar refrigerator pickled cauliflower in no time.
Ingredients
Lacto Fermented Cauliflower
- 3 heads cauliflower, medium sized, , purple, green and orange carnival cauliflower is especially delicious
- 5 cloves garlic, large,, peeled, halved or quartered
- 2 quarts water, preferably filtered
- 3 tbsp sea salt, (may increase to 4 tbsp if you prefer very salty cauliflower)
Vinegar Refrigerator Pickled Cauliflower
- 3 heads cauliflower, same as above
- 5 cloves garlic, same as above
- 2 quarts water, same as above
- 3 tbsp sea salt, same as above
- 1/3 cup sugar
- 1 cup vinegar, apple cider is a good choice
- 1 tsp each of your choice of peppercorns, coriander seeds, celery seeds, mustard seeds
Instructions
Lacto Fermented Cauliflower
- Bring the water to boil, dissolve the salt and let it cool down completely.
- Thoroughly rinse the cauliflower heads, cut in florets and arrange into wide mouth quart sized mason jars. Place garlic in between florets at bottom, middle and top of each jar.
- Fill each jar with cold brine solution and place the lids.* Leave at room temperature and open the lids every twelve hours to let carbon dioxide escape. Taste after 2-3 days and if satisfied with the acidity levels and flavor move to refrigerator. Enjoy for up to 3-4 weeks.
Vinegar Refrigerator Pickled Cauliflower
- Bring the water to a boil and add the salt, vinegar, sugar and your choice of spice(s). Lower the heat and let simmer for 5 minutes.
- Pack the cauliflower florets and garlic as described above and pour the hot vinegar solution over them.
- Let the jars cool down to room temperature, close the lids and refrigerate. Taste in 2-3 days and enjoy for up to two weeks.
Notes
*You may need to press down on the florets a couple of times to accommodate more of them. Be sure brine reaches all the way to the top of jar.Â
Nutritional Information is per jar of pickled cauliflower.
Nutrition Information:
Yield: 3 Serving Size: 3 quart jarsAmount Per Serving: Calories: 323Carbohydrates: 17.9gFiber: 7.6gSugar: 7.3g
Stephanie says
Does the fermented version take on the tangy flavor like the pickled version? And have you ever tried to make fermented hot (spicy) cauliflower? Thank you for getting me thinking about what else I can ferment!
CraftBeering says
Stephanie, yes, the naturally fermented version has a tang, but nowhere near as assaulting to the palate as the vinegar version could be. For a stronger tangy flavor you can leave out fermenting a bit longer – simply taste until you like it and then refrigerate to slow down the process. For a spicy version – sure you can add red pepper flakes or jalapeno slices.
annie@ciaochowbambina says
These are so pretty – kind of want them as a centerpiece on my table! As well as food for my belly! My gram used to make pickled vegetables – so you’re taking me right back with this one! Happy New Year!!
Jennifer @ Seasons and Suppers says
I just read that this is the year of fermented food and I already know that it’s good for us, so love that it is delicious and pretty, too 🙂 Happy New Year!
Dawn - Girl Heart Food says
Love pickled/fermented anything so this is right up my alley! And those pretty cauliflower colours? Just makes it that much more fun to eat. I guess while eating this, I can totally have an extra beer 😉 ??
Jaxx Drinkwater says
I love pickled cauliflower and the colors – just in time for Mardi Gras! Love it, can’t wait to try it!
CraftBeering says
Ha! Didn’t think of Mardi Gras before when making these:) Absolutely!
Kelsie | the itsy-bitsy kitchen says
Oh my gosh this sounds awesome! I loooove homemade pickles and I love cauliflower but I’ve never pickled it before. I’m trying this just as soon as I can pick up a head cauliflower; I hope I can find purple because that color is beautiful :). Happy 2019!
CraftBeering says
Thank you, Kelsie and Happy New Year to you, too! It is tasty – salty and sour, mmm:)