Turmeric cauliflower pickles

Before we start, we invite you to consult Our mode of emploI In order to learn everything about the fermentation process!

1. Detail the cauliflower in bouquets of the desired size.
2. Put them in the jar by tapping and fill with clear water up to 2 cm from the edge.
3. Take out the bouquets of cauliflower from the jar, reserve them and leave the water.
4. Weighing the vegetables will determine the amount of salt that should be between 1.5 and 2% of the weight of vegetables (if 250g of cauliflowers, 4.5g of salt)
5. Pour the dose of salt into the jar and mix with a spoon to dilute the salt in the water. It can take a little time, but it is important to wait until the salt is well mixed with the water.
6. Grate the turmeric, then mix it with salt water or switch it to the blender with salt water. Put the coriander seeds in the jar.
7. Add the pieces of cauliflower and bay to the jar. Place 1 or 2 bay leaves in the middle, the others on top.
8. Clean the edges of the jar. Close the jar with the rubber seal. Place it at room temperature outside the direct sunlight, on a small cup, in case a little juice overflows during fermentation.

Wait 2 weeks or further tasting.

After opening, the preparation must be kept cool and consume within 6 months.

Recipe offered by raw jars for Le Parfait.