Ingredients
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2 teaspoons (10 ml) Celtic Sea Salt
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2 cups (474 ml) filtered water
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8 oz. (227 g) cauliflower florets
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3 oz. (85 g) carrots, diced
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1/3 cup (79 ml) dried shredded unsweetened coconut
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1 cup (237 ml) loosely packed cilantro leaves
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1 Tablespoon (15 ml) freshly grated ginger
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1 teaspoon (5 ml) ground turmeric
Equipment
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Large stainless steel, glass, or ceramic mixing bowl
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Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
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ChouAmi device
Directions
Dissolve the Celtic Sea Salt in the filtered water to make the salt
brine. Set aside.
Place the cut vegetables in a large bowl and mix well with the shredded coconut, cilantro, ginger, and turmeric.
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).
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.
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
Original recipe by Karen Wang Diggs
All rights reserved.
