Fermented Cauliflower with Turmeric

1. 1 Fresh cauliflowerpack 700 g ≈ $3.00 280 g
2. 2 Garlic≈ $10.00 per kg 5 g
3. 3 Turmeric 1 g
4. 4 Salt 7 g
5. 5 Black peppercorns 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Break the cauliflower into small 3–4 cm florets, rinse, and let drain.

2. Pack the florets into a 0,5 l jar, add the garlic², turmeric, and peppercorns. Leave 2 cm of headspace.

3. Dissolve 7 g salt in 230 ml boiled water at room temperature to make a 3% brine. Pour it over the cauliflower so it stays submerged.

4. Cover the jar with a lid without tightening it fully. Leave at room temperature for 5 days, opening daily to release gas.

5. Check for doneness: the brine is cloudy, bubbles are present, and the taste is tangy. Close the jar and refrigerate.

6. Store in the refrigerator for up to 30 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.