Fermented Cauliflower and Carrots
Easy, healthy homemade Fermented Cauliflower and Carrots. Just add ginger, garlic & salt and pound into a jar. Wait a few days, and voilà! You got yourself some potent natural probiotics that will add zest to your dishes. The best food for a healthy gut. 100% natural probiotics, cheap & delicious.
Servings: 0
Ingredients
- 1 Cauliflower Head Medium
- 2 Carrots Medium/Large
- 1.5 tbsp Ginger Fresh, Peeled and Grated
- 3 Garlic Cloves Peeled and Smashed
- 1 tsp Celery Seeds
- 2 tbsp Himalayan Salt
Instructions
- Smash the garlic and grate the ginger, place both in the jar
- Top with layers of cauliflower florets and chopped carrots, sprinkling 1 tbsp of salt and the celery seeds as you fill up the jar
- Push and pound all the ingredients to make them fit while releasing their juices
- Dissolve the remaining tbsp of salt in filtered water and fill up the jar with it, making sure all the contents are completely covered with brine
- Once the veggies are all packed and tight and completely covered in brine, insert a disc or cabbage leaf cut to measure to help all the contents stay covered under the brine
- Top with a glass weight to push down the veggies under the brine
- Screw on the airlock lid (not too tight!). Use the pump it comes with to suck out any air bubbles left inside. Set the canning date on the lid and place the jar in a shallow bowl for possible spillage
- Let it rest for at least 7-10 days before refrigerating (see notes)
Notes
Before refrigerating, you can taste it to make sure it's sour enough and to your liking. Also, it's important to check color and odor for safety (any mold or foul smell, I recommend discarding the batch). Now, you can remove the weight and airlock lid and replace the latter with a normal mason jar lid. Just make sure all veggies remain under the brine at all times. You can keep the insert in the jar to help you with that. To your gut health! Enjoy!