Step 1

Wash 3 pint-sized jars (or one quart and one pint). Even if they were clean in the cupboard - you want to be sure to avoid unwanted bacteria.

Step 2

Mix water and salt to make brine. Set aside, stirring occasionally until salt is dissolved.

Step 3

Place one pepper and one garlic clove in each pint-sized jar. Use them whole or slice them if you like.

Step 4

Cut cauliflower into bite sized pieces and divide between jars.

Step 5

Pour brine over cauliflower to cover. (If you don’t have quite enough brine, you can add water to top off each jar.)

Step 6

Place glass weight on top of the cauliflower to assure it’s submerged under the brine. Seal jar with an airlock system or screw a lid on loosely.

Step 7

Set in an out of the way place to ferment for 3-5 days. (There’s potential for these to overflow a little, so set fermenting jars in a pan of some sort to catch drips.)

Step 8

Test the cauliflower after a few days; if you’re happy with the level of fermentation, screw on a lid and refrigerate. Not quite ready? Leave out on the counter for another day or two. Be sure to use a clean utensil to remove cauliflower — using fingers could contaminate the brine.