Fresh local cauliflower is available this week, which means, it’s time for lacto-fermented cauliflower!
Fermented Cauliflower-Chou-fleur fermenté
Lacto-Fermented Salsa
My second time making this recipe, inspired from the Lacto-Fermentation ebook from Cultures for Health, and it is awesome! I used half and half orange and yellow sweet peppers this time, along with celery leaves, fresh basil and juice of one lime. I let it ferment for 3 days; condo is warm at this time of year. I use pickle pebbles and pipes.
Sauerkraut
Recently, I renewed a practice I had many years ago: homemade sauerkraut, or, naturally lacto-fermented veggies. More and more we are hearing of the powerful health benefits of lacto-fermented foods, and they are so easy to make! The Cultures for Health folks have a wonderful free eBook on the subject. I think I eat a scoop of sauerkraut with almost every meal… so yummy! Another excellent source of information on fermentation is Wild Fermentation by Sandor Katz, which I use as my reference guide for measurements and seasonings.
Holiday Sauerkraut
Just bottled a batch of sauerkraut which I made with red and green cabbage… what a beautiful thing! Perfect for the holidays; will add colour to any dish. A great reference book on the subject is Wild Fermentation by Sandor