FREE SHIPPING ON ORDERS $70+ | CONTIGUOUS U.S.

Search

SEARCH

RECIPE: LACTO-FERMENTED CAULIFLOWER, CARROTS, AND GARLIC

Recipe: Lacto-Fermented Cauliflower, Carrots, and Garlic

star

Rated 3.6 stars by 5 users

Extra carrots? Extra cauliflower? Cut them into bite-size pieces for this zesty finger food!


15 minutes

35 minutes

3



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$32.79

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt


32-Oz Mason Jar (Single)

Cheese, Kefir, Kombucha, Sourdough, Tempeh & Soy, Vegetables, Yogurt, Sprouting & Wheatgrass 32-Oz Mason Jar (Single)

32-Oz Mason Jar (Single)

$5.99

This 1 quart mason jar is a kitchen staple, and perfect for culturing foods at home.  Use it to ferment vegetables, brew kombucha, make milk kefir, and much, much more!






 

INGREDIENTS:

  • 3 garlic cloves, peeled and slightly crushed, but still intact
  • 3 cups cauliflower florets, rinsed in cold water
  • 3 large carrots, cut into thin sticks
  • 2 Tbsp. sea salt
  • 1 quart filtered water

INSTRUCTIONS:

  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.
  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.
  3. If necessary, weigh the vegetables down under the brine.
  4. Cover each jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  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.
  6. Once the vegetables are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop.

    download our lacto-fermentation guide and recipe book