These fermented cauliflower pickles will give a tangy twist to all of your meals, even your breakfast. This is a beginner friendly lacto-fermentation recipe that takes a humble brassica veggie, creating a probiotic powerhouse that will make your gut sing with joy. Make them in minutes in small batches to enjoy for weeks to come! That’s what I call fast food with benefits 😉!
What you’ll love about this recipe
If you made my red cabbage sauerkraut, you already know that homemade pickles are an absolute cottage industry in Romanian and Eastern European cuisines. And recently, lacto-fermented pickles are becoming very trendy (dare I say sexy). Because our gut and well-being are so interconnected, and more research is highlighting the benefits of gut-health to our overall health.
Cauliflower was not a popular vegetable in my younger years, nevertheless, every autumn mum would squeeze tiny cauliflower florets between fat Hungarian sweet apple peppers (they are also called Alma peppers) stuffed in a jar with a hot vinegar brine, bay-leaves and peppercorns. I loved these pickles so much, they were sweet, tangy and aromatic. I always felt like mum didn’t make enough jars in October, because they were sometimes gone before Christmas even though we were definitely hoping to have them last until after New Year.
My fermented cauliflower is reminiscent of those vinegar pickles, but with the added benefit of lacto-fermentation and none of the fuss of pouring hot liquid into jars hoping not to crack😜! But also because at heart I am just a girl that loves pink 💗 so pink foods bring me joy.
- Colorful and Yummy: Get ready for some fermented cauliflower that’s not just delicious, it’s a party for your plate with its vibrant colors. Of course you can use white cauliflower or even romanesco if you cannot find this pretty pink gigantic cauliflower like I have at my local farm shop.
- Gut-Friendly Goodness: You already know how serious I am about gut health, the microbiome needs feeding! This fermented cauliflower is like a BFF to your gut and jam-packed with vitamins and antioxidants to keep you feeling awesome!
- Deliciously Light: I am no calorie counting fanatic, but I am health conscious without the compromise on taste.
- Versatile meals: You can get very creative with beautiful cauliflower florets! Toss them in salads, finely dice and mix in a yogurt and mayo dressing or scatter on tacos or rice dishes. Serve them next to brunch or breakfast omelettes.
- DIY Happiness: Homemade pickles especially naturally fermented are the real deal. You can control the ingredients and make sure those bacteria are still live when they reach your gut.
- Long Shelf Life: Once you’ve made a batch, it can last in your fridge for several weeks.
- Small batches & no special pickling gear: You don’t need fancy utensils for my fermented cauliflower recipe, a jar with a lid is all you need.
Ingredients you’ll need
- Pink or white – a medium to large head of cauliflower will work, you will probably have some leftover florets.
- Garlic – as many as you want really 😉, 3-5 large cloves will release garlicky aromas. So tasty !
- Bay leaf– you want fresh healthy bay leaves that contain tannins, will help keep the pickles nice and crunchy, and they contain lovely aromatic essential oils. 3-4 are enough, otherwise you could get a little bitterness.
- Water and salt (the secret to natural lacto-fermentation) – the simplest brine ever that helps the good bacteria grow and ferments your veggies. And the salt keeps the bad bacteria from growing, protects the vitamins in the veg and keeps your veggies crunchy!
How to make fermented cauliflower
Time needed: 7 days
These fermented cauliflower pickles will give a tangy twist to all of your meals, even your breakfast. Make them in minutes in small batches to enjoy for weeks to come!
- Prepare the cauliflower:
Remove any outer leaves, bruised or rotten parts from the cauliflower. Give it a quick rinse in cold water to make sure there is no soil on it, then break it into florets. Use a small pairing knife to cut larger florets in smaller pieces.
- Make the brine
Dissolve the salt in the water to make a brine.
- Prepare the garlic and bay leaves
Peel the garlic, slice each clove on the length in thick slices and set aside. Give the bay leaves a quick rinse under the cold water tap.
- Stuff the cauliflower in the jar
In a jar (approximately 1 liter capacity) add a few garlic slices, then start stuffing with the florets
Add the small pieces in any empty spaces. Don’t force them too much, but pack them tight enough so they don’t float above the brine.
Add more garlic and the bay leaves in any gaps. The florets should be wedged just under the jar neck. - Pour the brine and let the fermentation begin!
Add the brine over the cauliflower until everything is fully covered.
Cover with a lid and set on the counter at room temperature, but not too close to any heat sources. Put the jar on a tray or plate, just in case some of the brine may leak during fermentation. - Burp daily 🫧
After 1-2 days (depending on how warm your kitchen is, you will notice the brine in the jar getting slightly cloudy.
Every day for the next week, use a clean straw to gently blow into the jar to aerate the brine. This helps release gases formed by the friendly bacteria and prevents the vegetables from getting mushy.
With a clean spoon taste the brine daily from day 3 onward to see how sour you like it. - The pickles are ready for the fridge
After a week, your fermented cauliflower is ready! Give it a taste to make sure you like it, but if you want it more sour you can extend the fermentation for an extra day.
It should be slightly sour, acidic, a little fizzy and very tasty 😋. It will keep in the fridge for at least 3 weeks. Don’t worry about if there is a slight sediment settled at the bottom of the jar, it’s normal.
Pro Tips and variations
- Make sure all the utensils and recipients you use are clean.
- It’s a good idea to remove the seal from the lid, so that gas can escape during fermentation.
- When you burp the brine, make sure you push the cauliflower down gently, so the liquid is covering them fully. If you have a fermentation weight, it will be useful to keep things submerged. I don’t have one, but I’ll definitely look to purchase one soon.
- You can add spices such as peppercorns, or nigella or mustard seeds, the cauliflower calls for robust flavor pairings.
Preparation time
It takes around 10 minutes to prepare the vegetables.
Then another 5 minutes to prepare the brine. I am being generous here, because I know myself (not always super organised 😉).
Fermenting time
The fermentation takes around a week, but it will still continue to ferment very slowly in the fridge, so you may notice the pickles getting tastier by the day.
Total time
This means that in one week you can have a healthy nourishing condiment to add to any meals, you can even replace sides with it (literally, it is so versatile!😉).
Servings
This recipe uses around a medium to large head of cauliflower and should be enough for at least 8 servings.
Nutritional goodness
This plant-based dish counts towards the 30 plants a week which are wonderful news for your gut health! Not to mention all the good lactic acid bacteria (LAB)!
What to serve with fermented cauliflower
- This condiment will go great with grilled chicken supreme, and will pair amazingly with my buttermilk chicken burger.
- Sometimes if I’m in a hurry, I would just replace the vegetables from my lamb koftas recipe or serve the pickles with my vegan curried butter beans to add more texture and end up with a gorgeous meal.
- Chop the cauliflower and pickled garlic really finely and mix in your favorite dressing.
- I use the liquid as a vinegar replacement to make an amazing vinaigrette!
- Add a generous serving to your lunch boxes, I pimped mine and Dave’s up like in this photo!
Inviting fermented vegetables like this beautiful colorful cauliflower into your diet is not just about flavor; it’s a step forward to embrace gut health and the beauty of nutrition-rich ingredients.
- If you are just getting started with fermented vegetables, this recipe is it!
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
It takes a week or up to 10 days at room temperature.
It will get mushy and smell unpleasant. You can discard it.
After a few days the brine in the jar will get a little cloudy or milky because of the fermentation activity of the friendly bacteria. This is normal.
It could get too sour or it could also get mushy and start developing mold.
It will wash away the goodness in the brine. There is no need to wash it, the brine itself will be so tasty and garlicky. In fact, I challenge you to have a sip, if you ever had a ginger shot that’s what it feels like. Punchy and it can boost your metabolism! 🤩
Certainly.
Fermented cauliflower recipe
Equipment
- 1 jar approximately 1 liter capacity, with lid
- 1 funnel optional
- 1 measuring jug
- 1 scale to weigh the salt
Ingredients
- 1 head cauliflower large, cut into florets
- 1 liter of water
- 25 g of salt
- 4 garlic cloves sliced thickly
- 4 fresh bay leaves
Instructions
Prepare the cauliflower:
- Remove any outer leaves, bruised or rotten parts from the cauliflower. Give it a quick rinse in cold water to make sure there is no soil on it, then break it into florets. Use a small pairing knife to cut larger florets in smaller pieces.
Make the brine
- Dissolve the salt (25g per liter of water) in the water to make a brine.
Prepare the garlic and bay leaves
- Peel the garlic, slice each clove on the length in thick slices and set aside. Give the bay leaves a quick rinse under the cold water tap.
Stuff the cauliflower in the jar
- In a jar (approximately 1 liter capacity) add a few garlic slices, then start stuffing with the florets.
- Add the small pieces in any empty spaces. Don’t force them too much, but pack them tight enough so they don’t float above the brine.
- Add more garlic and the bay leaves in any gaps. The florets should be wedged just under the jar neck.
- Pour the brine and let the fermentation begin!
- Add the brine over the cauliflower until everything is fully covered.
- Close the lid loosely and set on the counter at room temperature, but not too close to any heat sources.
Burp daily 🫧
- After 1-2 days (depending on how warm your kitchen is, you will notice the brine in the jar getting slightly cloudy.
- Every day for the next week, use a clean straw to gently blow into the jar to aerate the brine. This helps release gases formed by the friendly bacteria and prevents the vegetables from getting mushy.
- With a clean spoon taste the brine daily from day 3 onward to see how sour you like it.
The pickles are ready for the fridge
- After a week, your fermented cauliflower is ready! Give it a taste to make sure you like it, but if you want it more sour you can extend the fermentation for an extra day.
- It should be slightly sour, acidic, a little fizzy and very tasty 😋. It will keep in the fridge for at least 3 weeks.
Notes
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