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Fermented Cauliflower and Capsicum

Written by Rachael on May 5th, 2015.      4 comments

Ingredients:
  • 2 L of boiled water
  • 4 Tbsp of artisan salt
  • 1 head of cauliflower, cut in florets and rinsed
  • 2 red capsicums, sliced and rinsed
  • 2 garlic cloves, peeled (or more if you love garlic!)
  • 2 bay leaves
  • 1 tsp coriander seeds
  • 1/2 tsp peppercorns
  • 1 sachet of Mad Millie Aromatic Mesophilic or Vegetable Culture
Instructions:
  1. Make a brine by dissolving 3 Tbsp of salt in 1.5 L of boiled water. Set aside to cool. 
  2. Sterilise the Sauerkraut Crock and all your equipment.
  3. Place garlic cloves, bay leaves, coriander and pepper in the bottom of the crock. Fill the crock with cauliflower and capsicum, fitting them in tightly and leaving at least 3-5 cm headspace to make sure the clay weights still fit in.
  4. Dissolve a sachet of culture in the cooled brine (make sure it is less than 30°C so you don’t kill the lactic acid bacteria!).
  5. Pour the brine into the crock. Use the clay weights to keep the vegetables under the liquid. Top up the brine if necessary, so there is about 1 cm of brine above the weights.
  6. Place the lid on the crock. Fill the moat with cooled boiled water making sure the holes in the lid are covered to make a seal.
  7. Ferment at room temperature (16-21°C is preferred) until desired flavour is achieved (brine should taste sour).
  8. Once the vegetables are finished (3-7 days), gently stir the crock contents to mix the spices; put into sterilised jars and move to the fridge. The brine may appear cloudy. This is good and means the bacteria is doing is work (unless the vegetables smell rancid or have a rotten, slimy texture)! The flavour will continue to develop over time.
  9. You can eat them straight away but as it is a dynamic system; the flavours will continue to develop and the texture will soften over time. The fermented vegetables can be kept in the fridge for several weeks.
 
Depending on the size of your cauliflower and capsicums, your crock may not be quite full, which is okay. You can add more vegetables if you like but make sure you have enough brine to cover all the vegetables.
 

4 Comments

Bec says ...
Can this be made without the culture? If so what adjustments do I need to make to this recipe?
Graham says ...
I have just emailed Mad Millie asking the same question. I have broccoli, celery, kale and silver beet at the moment. I am eating cabbage preserved in the crock with salt and bottled late June. It is very nice and still crunchy. Cheers Graham
Carol says ...
Have just done my first ever fermenting. Cauli and carrots. Followed a recipe off line but only half filled my crock. Put weights and jar of water to cover. Is this okay?
Mad Millie says ...
Hi Carol,

Yes that's correct. If vegetable are covered and moat water is monitored you should not have a problem.
 
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