Lacto-fermented cauliflower with pomegranate
Do you love fermented foods but are already bored with cucumbers and cabbage? Want to bring a breath of fresh air into your kitchen and try something new? We have the perfect recipe for you! Lacto-fermented cauliflower with pomegranate seeds is an option for everyone who enjoys unconventional combinations and flavors that go beyond patterns and tradition! Fermented cauliflower is firm and crunchy — perfect for eating on its own, as a sandwich topping, and as a salad ingredient. The addition of pomegranate seeds gives the ferment a sweet note and an intriguing aroma, and will win over even the pickiest eaters!
Notes
Recipe for lacto-fermented cauliflower with pomegranate
Preparation:
Wash the cauliflower and divide it into florets. Pack into jars, then add pomegranate seeds (half a fruit per jar). Add to each jar: 1/2 teaspoon mustard seeds, 5 peppercorns, 1/3 teaspoon hot paprika, 1 teaspoon honey, 1 teaspoon dried dill, and 2 large garlic cloves sliced. Optionally, you can also add grape or horseradish leaves to enhance the flavor of the ferment. Prepare the brine by adding 1 heaping teaspoon of salt to each 1 L of boiled water and stirring thoroughly until the salt dissolves. Let the brine cool, and when it reaches about 40°C, pour it into the jars.
Our tip:
After pouring the brine, place a fermentation weight on top so the vegetables remain completely submerged in the brine throughout fermentation.
