CauliKraut

This delightful kraut recipe combines the mild, crunchy goodness of cauliflower with the zesty kick of jalapeños to create a tangy and flavorful fermented side dish. Slicing the cauliflower ribbon-thin is the key to achieving the perfect texture and allowing the flavors to meld during the fermentation process. Whether you’re an experienced fermenter or new to the world of fermentation, this recipe is a great addition to your culinary repertoire.

Yield: About 1 quart
(fermentation vessel: 1 quart or larger)

INGREDIENTS:

• 1 head (1½ pounds) cauliflower
• 2 jalapeños, minced
• 1–1½ teaspoons unrefined sea salt

INSTRUCTIONS:

1. Rinse the cauliflower in cold water, then cut it into florets and slice as thinly as possible. A mandoline slicer or the slicing option on a microplane grater works best for achieving thin slices. Place the thinly sliced cauliflower in a bowl along with the minced jalapeños.
2. Sprinkle 1 teaspoon of the unrefined sea salt over the cauliflower and jalapeños, and work it in with your hands. Let the mixture rest for about 30 minutes. Initially, it may seem too dry, but trust that the fermentation process will draw out moisture.
3. Toss and massage the salted cauliflower and jalapeños again for a few minutes to ensure even distribution of the salt. Then, press the mixture tightly into a 1-quart jar or a larger fermentation vessel. Even if it still feels somewhat dry, don’t worry—the cauliflower will continue to release moisture as fermentation begins.
4. Top the ferment with a ziplock bag, pressing it down onto the top of the mixture. Fill the bag with water and seal it; this will act as both a follower and a weight, helping to keep the vegetables submerged in the brine. If you find that there isn’t enough brine to cover the vegetables adequately, wait about 8 hours, remove the bag, and gently press down on the mixture to bring the brine to the surface. Then, replace the bag.
5. Place the fermentation vessel on a baking sheet and set it aside in a location nearby, out of direct sunlight, and at a cool temperature. Allow the kraut to ferment for 4 to 8 days. During this time, check daily to ensure the vegetables remain submerged, pressing them down if necessary. You may notice some harmless scum on top of the ferment, but if you have any concerns, refer to the appendix for guidance.
6. On day 4, you can start testing the ferment. It’s ready when it has a pleasingly sour and pickle-y taste, without the strong acidity of vinegar. This indicates that the flavors have fully mingled, and the fermentation process is complete.
7. Once the kraut has reached the desired flavor, tamp it down to ensure it is fully submerged, then screw on the lid of the jar or vessel. Store the kraut in the refrigerator, where it will keep for up to 10 months. The cool storage halts the fermentation process, allowing you to enjoy the delicious kraut whenever you desire.
8. This cauliflower and jalapeño kraut is a delightful addition to sandwiches, salads, or enjoyed straight from the jar as a tasty and probiotic-rich snack. Happy fermenting!