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Cranberry & Cauliflower Ferment
Cranberry & Cauliflower Ferment
Rated 3.2 stars by 5 users
Category
Vegetables
Author
Chef Karen Wang Diggs
Ingredients
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2 teaspoons sea salt
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2 cups filtered water
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12 oz. trimmed cauliflower florets
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12 oz. fresh cranberries
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1/2 teaspoon fennel seeds
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2 cloves garlic, sliced, optional
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1/4 cup (59 ml) fresh parsley or dill
Directions
Make a brine by dissolving salt in the filtered water.
Place ingredients (except the fennel seeds) in a bowl and mix well.
Put the fennel seeds into the bottom of your Le Parfait 1L Jar, then the mixed ingredients, then the brine, and then assemble your ChouAmi top according to directions.
Allow to ferment at room temperature, away from direct sunlight, for 10 - 12 days.
When ready, remove the ChouAmi top, and cover the jar with the lid. Store in the refrigerator.
Recipe Note
Note: Fresh cranberries would be optimal, but frozen can be used. You can also keep the cranberries whole or cut some in half - they look really lovely when sliced, revealing a four-petal design.
