Lacto-fermented Cauliflower, Carrots, and Garlic


Extra carrots? Extra cauliflower? Cut them into bite-size pieces for this zesty finger food!


  • 3 garlic cloves, peeled and slightly crushed, but still intact
  • 3 cups cauliflower florets, rinsed in cold water
  • 3 large carrots, cut into thin sticks
  • 2 tablespoons sea salt
  • 1 quart filtered water


  1. Place the crushed garlic in the bottom of a clean quart jar. Follow with layers of cauliflower and carrots, making sure there is an even mixture of both inside the jar.
  2. Dissolve sea salt in water. Fill up the remaining space in the jar with the salt solution. Use a wooden or plastic utensil to release any air bubbles trapped along the sides of the jar.
  3. Place a plain or airlock lid on the jar and ferment in a cool place away from drafts and direct sunlight. Keep an eye on the ferment, tasting it periodically and burping the jar if necessary.
  4. Once the vegetables are fermented to taste, move the jar to cold storage, keeping a lid tightly on it when not in use. Will keep for up to 3 weeks in cold storage.


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Cauliflower and carrots

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