Lacto-Fermented Cauliflower, Carrots, and Garlic

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.