The sauerkraut started last week is percolating along, so today I decided to start a cauliflower and carrot ferment. This method uses a brine that is made and then added to the jar of vegetables, whereas the sauerkraut produced it's own brine after salt was worked into the cabbage before it was bottled.
Using several recipes as a reference, I combined 2 Tbsp fine non-iodized salt (e.g., sea salt or pink Himayalan salt) in a quart of filtered water to make the brine. About a quart and a half of brine was used for the two jars pictured below. Garlic cloves were placed in the bottom of the jars, though I forgot to lightly crush them beforehand. Hopefully, the flavour will come through, anyway. If these batches turn out well, I'll try adding grated ginger root to the mix next time.
Don't you love the owl jar on the right? (Click to enlarge) It was a "jackpot" find Dad made at the Dollar Store a few years ago. He had a knack for finding neat little things like this!
July 28 update - bubbles galore in both jars for a number of days, though the amount is much less now. The brine became cloudy, moreso in the mason jar than the owl jar. This cloudiness is apparently a normal by-product of the fermentation process. I was worried for a while!
Looking forward to doing a taste-test on the weekend.
July 30 - Opening the jar for a taste test was an experience. Pouff! What a strong smell! I don't know if that is from the fermentation process in general, or if it's because of the presence of cauliflower. In any case, the carrots are crisp and taste very similar to pickled carrots. The cauliflower pieces still have a nice crunch and are tangy. Good for snacking, and they'd be nice in a salad, too. I would ferment both again, though in separate jars, and would add a bit of ginger root to the carrots.
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