Salted Cauliflower

Rinse the cauliflower florets, cut them into pieces, and place in a pot. Add citric acid and a bay leaf, then pour in boiling water until the cauliflower is completely submerged. Simmer for 3 minutes and let cool.

Transfer the cooled florets to a deep container, season with salt, add rinsed parsley, and toss in halved garlic cloves.

Pour in cold water, stir until the salt dissolves, and let it sit at room temperature (no warmer than 68°F) for 6–7 days, stirring daily.

Once you notice a tangy aroma and bubbles forming, drain the brine, rinse the cauliflower, bring the brine to a boil, and cool it down.