In a bowl, combine cauliflower florets, chopped dill, sliced garlic, black peppercorns, mustard seeds, and sea salt.
Pack the mixture into a quart-sized wide-mouth mason jar, pressing down to release juices.
Add filtered water to cover the cauliflower, leaving about 1 inch of headspace.
Place a glass weight to keep the cauliflower submerged. Attach an airlock to the jar.
Allow to ferment at room temperature for 3-6 days, or until the pickles achieve the desired crunch and tanginess.
Refrigerate the jar after fermentation. Enjoy this fermented cauliflower with dill as a tasty snack or side dish.
Ingredients
Directions
In a bowl, combine cauliflower florets, chopped dill, sliced garlic, black peppercorns, mustard seeds, and sea salt.
Pack the mixture into a quart-sized wide-mouth mason jar, pressing down to release juices.
Add filtered water to cover the cauliflower, leaving about 1 inch of headspace.
Place a glass weight to keep the cauliflower submerged. Attach an airlock to the jar.
Allow to ferment at room temperature for 3-6 days, or until the pickles achieve the desired crunch and tanginess.
Refrigerate the jar after fermentation. Enjoy this fermented cauliflower with dill as a tasty snack or side dish.