I found a beautiful organic cauliflower at the farmers market. I wanted to do something special with it. When I got home I had set it on the counter while doing other things and the bright red radishes sitting next to that gorgeous white color was just so pretty. I thought how gorgeous they would be in a jar together. And my Cauliflower medley was born.
Besides loving a vegetable medley of any kind I love spice. A nice spicy flair to things like vegetables wakes them up and takes away that boring taste.
I used my mandolin to slice the radishes, carrots and jalapenos (seeds and all). This gives them a uniform size. I also had picked up these yummy firm little cherry tomatoes when I got the cauliflower. I poked each tomato with a toothpick so the brine could get inside.
You can use any kind of spices that you like. I just happen to have some small basil leaves handy. and of course who doesn`t love tomato and basil right?
You can use a plastic lid on your jar or a 2 piece canning lid. I prefer the plastic lids. I also use a gadget called a jar pickler. Sits on top of the jar lid (One brand name is The Perfect Pickler) This really helps with overflow. If I have turnip greens or any edible greens from my garden I always fold a couple and place on top to help submerge the veggies into the brine. This is not mandatory. Not always do we have garden greens available. I usually leave mine on the counter for up to a week.. but really its up to you and how fermented you want them.
Cauliflower Medley (Fermented)
1 head of cauliflower (chopped into bite sized pieces)
3 big red radishes (sliced thin)
1 lrg jalapeno (sliced thin)
3 lrg garlic cloves slightly smashed)
1 lrg carrot peeled (sliced thin)
6 green onions (white part only-chopped)
6-8 Cherry tomatoes (poked with a toothpick)
2 Basil leaves (fresh) optional
1 bay leaf (dried) optional
½ gallon jar or 2 quart jars with fitting lids
Brine:
2 quarts filtered water
4 tbsps. Salt (any kind that does not have iodine)
¼ cup whey (I used kefir whey) (optional)
Mix the brine together. Set aside.
Wash and prepare all the vegetables. Put the Basil and Bay leaf in the bottom of the jar. Layer the rest of the ingredients. Pour brine to top of jar.
Place on lid. Set on a plate in case of over flow. Let site for 5 -7 days. Taste often and stick in fridge when they are to your liking.
Cauliflower Medley (Fermented)
1 head of cauliflower (chopped into bite sized pieces)
3 big red radishes (sliced thin)
1 lrg jalapeno (sliced thin)
3 lrg garlic cloves slightly smashed)
1 lrg carrot peeled (sliced thin)
6 green onions (white part only-chopped)
6-8 Cherry tomatoes (poked with a toothpick)
2 Basil leaves (fresh) optional
1 bay leaf (dried) optional
½ gallon jar or 2 quart jars with fitting lids
Brine:
2 quarts filtered water
4 tbsps. Salt (any kind that does not have iodine)
¼ cup whey (I used kefir whey) (optional)
Mix the brine together. Set aside.
Wash and prepare all the vegetables. Put the Basil and Bay leaf in the bottom of the jar. Layer the rest of the ingredients. Pour brine to top of jar.
Place on lid. Set on a plate in case of over flow. Let site for 5 -7 days. Taste often and stick in fridge when they are to your liking.