Lacto-fermented Cauliflower, Carrots, and Garlic


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


  • 3 cups cauliflower florets, rinsed in cold water
  • 3 large carrots, cut into thin sticks
  • 3 garlic cloves, peeled and slightly crushed, but still intact
  • Sea salt
  • 3 tablespoons whey


  1. Place the crushed garlic into 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. Add the whey to the jar, along with 2 tablespoons of the sea salt. Fill up the remaining space in the jar with filtered water, using a plastic butter knife to release any air bubbles trapped along the sides.
  3. Place the lid on the jar and set in a cool place away from drafts and direct sunlight. Keep an eye on the ferment, tasting it periodically and burping it if necessary.

Once it is ready, place it into the refrigerator or into 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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Lacto-fermented Cauliflower, Carrots, and Garlic

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