Lacto - fermented Cauliflower, Carrots, and Garlic
Getting it done:
- Step 1
Place the crushed garlic in the bottom of a clean quart jar. Follow with layers of cauliflower and carrots, making sure there is an even mixture of both inside the jar.
- Step 2
Dissolve sea salt in water. Fill up the remaining space in the jar with the salt solution. Use a wooden or plastic utensil to release any air bubbles trapped along the sides of the jar.
- Step 3
If necessary, weigh the vegetables down under the brine.
- Step 4
Cover each jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Step 5
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Step 6
Once the vegetables are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop.
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