Fermented Food Lab

Simple And Safe Fermentation For Beginners

  • Home
  • Beginner Workshop
  • Hot Sauce Workshop
  • Fermented Food School
  • Recipes
    • Lacto-Fermented Sauerkraut
    • Lacto-Fermented Pickles
    • Lacto-Fermented Hot Sauce
    • Probiotic Drinks
    • Water Kefir
    • Kombucha
  • About
    • Privacy Policy
You are here: Home / Pickled Veggies / Mediterranean Cauliflower Pickles

Mediterranean Cauliflower Pickles

June 10, 2016 By Danielle 5 Comments

Pinterest0
Facebook0
Twitter0

Dried herbs, garlic and lemon are in these tangy, probiotic, mediterranean cauliflower pickles. These are great for your skin and energy boosting.

Dried herbs, garlic and lemon are used to flavor these tangy, probiotic, mediterranean cauliflower pickles. These pickles are packed with probiotics, and filled with vitamins that are great for your skin, anti-inflammatory, and energy boosting.

This recipe uses lacto-fermentation, also called brine pickling, to turn the veggies into a healthy, probiotic food. Brine pickling is one of the simplest methods for making fermented vegetables. I highly recommend this method for beginners.

Lacto-fermentation

All the pickled vegetable recipes on this blog use lacto-fermentation. The “lacto” stands for lactobacillus bacteria. Not to be confused with lactose. Lacto-fermentation doesn’t use dairy.

Lacto-fermentation is the oldest form of food preservation in the world.  It involves only salt, water and vegetables. The salt water brine creates an anaerobic environment (free of oxygen) where only lactobacillus bacteria can survive. The lactobacillus bacteria act as a preservative, keeping harmful bacteria from living in the ferment.

Lacto-fermentation is very safe. Here are some tips on how to ferment vegetables safely.

The main benefits of eating pickles

Fermented foods, like these pickles, will complement any new diet, help manage sugar cravings, reduce bloating and detox and cleanse your gut.  If you’re trying to lose weight or eat a nutrient rich diet, eating fermented foods, like these Mediterranean Cauliflower Pickles is a must.

Some of the positive effects I’ve experienced eating fermented foods are clearer skin, better digestion and increased energy.

  • Eating fermented foods daily will strengthen your immune system, reduce bloating and control weight.
  • Can help alleviate a multitude of health issues including leaky gut, IBS, weight loss, lead to clearer skin and a stronger immune system.

Cauliflower is a nutritional power house and is packed with vitamin C, which is amazing for skin and our immune systems, anti-inflammatory vitamin K, and energy boosting B vitamins.

Tools you’ll need to make Mediterranean Cauliflower Pickles

  • 1 Quart sized mason jar
  • A knife
  • Cutting board
  • Sea salt – I highly recommend using Fine Celtic Sea Salt.
  • Purified water (non-chlorinated)

Dried herbs, garlic and lemon are in these tangy, probiotic, mediterranean cauliflower pickles. These are great for your skin and energy boosting.

Mediterranean Cauliflower Pickles
 
Print
Author: Danielle
Ingredients
  • 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
Instructions
  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.
Notes
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.
3.5.3208

 

You may also like these

  • Top 10 Fermented Food Recipes of 2015Top 10 Fermented Food Recipes of 2015
  • Spicy Garlic & Dill Pickled Green BeansSpicy Garlic & Dill Pickled Green Beans
  • How To Make Crunchy Pickles (Secret Ingredient)How To Make Crunchy Pickles (Secret Ingredient)
  • Tips for making lacto-fermented foods in cold weatherTips for making lacto-fermented foods in cold weather
  • What is lacto-fermentation?What is lacto-fermentation?
  • 9 Tips to Get Your Child Happily Eating Probiotic Rich Foods9 Tips to Get Your Child Happily Eating Probiotic Rich Foods

Filed Under: Pickled Veggies Tagged With: brine pickling, cauliflower, herbs, lacto-fermentation, lemon, mediterranean, pickles, pickling, probiotic, salt pickling, spices, veggies

« How long can fermented foods be left to ferment?
Is there a risk of botulism in fermented foods? »
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

When Danielle started making fermented foods several years ago she struggled to find easy instructions. Advice was often conflicting and confusing, so she started Fermented Food Lab to teach her simple and easy methods for making sauerkraut, pickles, kimchi, and probiotic drinks. Read More…

© 2017 Fermented Food Lab
 · Shipping Policy
 · Return Policy · Privacy Policy