Jazz up your cauliflower ferment with the fragrant scene of organic roses.
Karen Wang Diggs, Chief Fermentation Officer
Jazz up your cauliflower ferment with the fragrant scene of organic roses.
Author:Karen Wang Diggs, Chief Fermentation Officer
Ingredients
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1 Tablespoon (15 ml) Celtic Sea Salt
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2 cups (474 ml) filtered water
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10 oz (238 g) cauliflower florets
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2-3 sprigs fresh cilantro
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2 cloves garlic, peeled
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10-12 dried organic rose buds*
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Le Parfait Familia Wiss Terrine or Screw Top jar 1-Liter (32 oz)
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ChouAmi device
Equipment:
Directions
Make a brine by dissolving the Celtic Sea Salt in filtered water.
Layer your ingredients into the glass jar.
Pour the brine into the jar until there is enough to cover the vegetables by 1 inch (2.5 cm).
Assemble ChouAmi onto the jar according to directions. Allow your beautiful masterpiece to ferment at room temperature for 10-12 days, away from direct sunlight. Check every few days there is water in the moat, and top off as needed.
When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
Recipe Note
*Source for organic rose buds: Mountain Rose Herbs
Original recipe by Karen Wang Diggs
All rights reserved.