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Post by rachelpower on Apr 15, 2014 6:05:50 GMT -5
lactofermented garlicky cauliflowerthis is very simple, amounts will vary based on choice of jar. cauliflower couple of cloves of garlic couple of bay leaves 1-2 sachets caldwell's starter culture himalayan/ celtic salt break or cut the cauliflower into very small florets. set aside the stalk and use it for something else. pack the florets into the fermentation vessel. peel the garlic and put the whole cloves in the jar. make brine according to the instructions in the starter culture pack and add culture. leave for 5 minutes, then pour over cauli in jar(s) and seal. set the airlock if using a special fermenting jar. wrap with a tea towel to block light and leave somewhere cool for 7-10 days to ferment, or a shorter time in warm weather. you'll know they're done when you open the jar and get a vinegary smell. the ideal vessel is a pickl-it jar or similar. if you can't afford one of those, a regular fido jar will work, but you must burp it one or two times a day to let out the gases caused by fermentation. i don't recommend fermenting in jars that don't seal airtight, like mason jars. this will also work without the culture, though the ferment may not be as stable. use this info to make a 2% salinity brine: www.lisascounterculture.com/brine-information/
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gita
Ready to join the conversation
Posts: 2
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recipes
Apr 27, 2014 23:04:26 GMT -5
Post by gita on Apr 27, 2014 23:04:26 GMT -5
where do you get Caldwell's culture?
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Post by rachelpower on Apr 28, 2014 7:13:05 GMT -5
i order it from kitsa's kitchen.
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