Fermented Cauliflower with Dill and Pickling Spices

Fermented Cauliflower with Dill and Pickling Spices

Fermented Cauliflower and Dill

This fermented cauliflower makes a nice side dish. This uses dill and pickling spices, so if you like pickles, you will love these.

• 2 Garlic cloves
• 3 large sprigs of fresh Dill
• 1 teaspoon Peppercorns
• 1 teaspoon Mustard Seed
• ½ teaspoon Celery Seed
• Filtered or Spring Water
• Use one of the following:
• A few large pieces of Organic Cucumber
• a cleaned, sterilized river stone

1. Wash the cauliflower and break into small to medium sized pieces.
2. Peel the garlic and chop into 4 pieces.
3. Remove dill from the stems.
4. Dissolve the salt in a small amount of water.
5. Add the cauliflower, dill, garlic, salt water, spices, and salt water to the jar.
6. Pack everything in tightly, leaving a couple of inches at the top.
7. Add water, leaving a couple of inches of space at the top.
8. Everything needs to be submerged under the water.
9. If using cucumber, put a couple of large chunks into the top to push everything down.
10. If you are using a river stone, place that in the top so everything is pushed down and submerged.
11. Put the top on the jar.
12. Only screw the top on halfway and it will expand when it begins to ferment and could explode if put on too tight. This has never happened to me but store it in a safe place to be sure.
13. Put a plate under the jar in case liquid leaks out of the top.
14. It will take about a week to ferment.
15. You can check it by putting the jar over the sink and carefully opening it.
16. You'll know it is done when the liquid is bubbly and fizzy and the cauliflower has a nice pickly flavor.
17. Take out the cucumber if you used that and throw out.
18. If you used the stone or the weight, take that out and clean it.
19. Place the jar in the refrigerator.

Fermented Cauliflower and Dill

Original article and pictures take www.mindbodyoasis.com site