If you’ve been reading my blog for a while now, you know that fermented veggies are not my forte. To be honest, the whole process terrifies me. Bacteria, breaking jars, botulism, did I mention bacteria!? I ferment almost as often as I use my pressure caner, which is never? Whenever people ask if I make fermented pickles, I tend to bullshit my way out of the question. Alas, it’s time to overcome my fear. What better to experiment with than none other than my 3rd favorite thing to pickle: cauliflower. Last Wednesday, I snagged a huge head of organic cauliflower from the lovely Lydie at Maple Spring Gardens. I find it pretty amazing that for any head over 2lbs they charge a flat rate. I sat on the cauliflower head for a day until I came across a recipe that didn’t completely intimidate me: Tammy’s fermented cauliflower recipe at One tomato, two tomato.
I decided to modify Tammy’s recipe a little bit by substituting dried peppers for hot habanero peppers, and mustard and coriander seed for several teaspoons of my trusty Happy Girl Kitchen Co. pickling spice. I have absolutely no clue how these are going to turn out. They have to sit for 8 weeks before I can taste them. So fingers crossed. I’ll be back in July with an update and review. 🙂
- 2 lbs fresh cauliflower
- 3/4 cup kosher salt
- 10 cups water
- 9 garlic cloves
- 2 fresh habanero peppers (halved)
- 6 tsp pickling spice
- 18 pieces of cabbage leaves cut into 2x2 inch pieces
- Combine salt and water, stirring to dissolve. Bring to a boil. Leave to simmer while you prepare the other ingredients.
- Cut cauliflower into bite-sized florets and wash well. Wash cabbage and peppers.
- Into the bottom of each jar place 3 cabbage pieces, 2 tsp of pickling spice, 1/2 of a pepper, and 3 cloves garlic. Divide cauliflower between jars.
- Pour boiling brine over each jar full of cauliflower. Fill until there’s a 1/4? head space. Cauliflower should be fully submerged.
- Cap cauliflower with remaining cabbage pieces (serves as a weight).
- Cover with jar lids and tighten them as tight as you possibly can.
- Once the jars are cool, leave them at room temperature to ferment for one week.
- After a week, place the jars in a cooler environment,and allow to ferment for 7 weeks minimum before eating.
Original recipe modified from One tomato, two tomato.
Jars will store at cool room temps for up to 6 months, plus another 6 months in the fridge, before the vegetables get to soft. When you are ready to eat the cauliflower pickles, refrigerate the jars for 24 hours beforehand. The pickles will last another 6 months in the fridge.