Cauliflower with Turmeric & Coconut Ferment

Directions

1. Dissolve the Celtic Sea Salt in the filtered water to make the salt brine. Set aside.

2. Place the cut vegetables in a large bowl and mix well with the shredded coconut, cilantro, ginger, and turmeric.

3. Put the mixture in the Le Parfait glass jar. Pour enough of the salt brine into the jar to fully cover the mixture by 1 inch (2.5 cm).
   

4. Assemble ChouAmi onto the jar according to directions. Allow to ferment for 14 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.

5. 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.