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PICKLED CAULIFLOWER
Russian · Snacks

PICKLED CAULIFLOWER

Домашние Заготовки | Консервация Follow
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Crispy fermented cauliflower with garlic and herbs – a tangy appetizer that's sure to impress.

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Ingredients

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Method

1

Rinse the cauliflower florets, break them into pieces, and place in a pot. Add citric acid and a bay leaf, pour in boiling water to cover the cauliflower, simmer for 3 minutes, then let cool.

2

Transfer the cooled florets to a container with high sides. Add salt and rinsed parsley, then toss in garlic cloves cut in half.

3

Pour in cold water, stir until the salt dissolves, and leave at room temperature (not above 68°F) for 6–7 days, stirring daily.

4

Once it develops a tangy aroma and bubbles appear, drain the brine, rinse the cauliflower, heat the brine until it simmers, then cool it completely.

5

Transfer the florets to a jar, cover with the cooled brine, and refrigerate at 41°F or colder.

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