Mediterranean Cauliflower Pickles
  • 1 head of cauliflower, cut into florets
  • 2 cloves of garlic, rough chopped
  • 2 teaspoons of peppercorns
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon chili flakes (optional)
  • 2 thin slices of lemon
  • Basic brine: 4 cups of filtered water & 2 tablespoons of fine celtic sea salt
  • 1 Quart sized mason jar or two pint size mason jars
  1. Make the basic brine by combining 4 cups of purified water with 2 tablespoons of sea salt. Set aside.
  2. Cut up the cauliflower into florets and place in the jar.
  3. Add the spices, herbs, and lemon slices to the jar with the cauliflower.
  4. Pour the brine into the jar until veggies are completely covered in brine. Make sure the brine is at room temperature.
  5. Cover jar loosely with a lid so gas can escape while fermentation takes place. Set on your counter away from direct sunlight for 5-7 days. Stir the surface of the brine every few days or shake the jar up to prevent mold from forming on the surface.
  6. After 4 or 5 days the brine will become cloudy. Taste a veggie to see if it’s ready. When you open the lid it should have a pleasant pickle/ sour smell. They should taste sour and be a little effervescent. If they are sour enough for you, store them in the refrigerator for the long term. Otherwise allow them to ferment a little longer.
  7. Pickles will last several months in the refrigerator. If brine gets low due to evaporation make more basic brine and top the jar off.
Simple guidelines to tell it’s fermenting:
1. The pickles will become duller in color.
2. The brine will become cloudy
3. Small air pockets will form.
4. When you open a lid (if it was closed tight in the first place) gas will escape
making a hiss sound.
5. It will take on a sour flavor.
Recipe by Fermented Food Lab at