Have you ever wondered how those delicious pickled cucumbers or vegies were made when you grew up? I certainly did.
If you happen to ask any chef about pickles, they will highly likely start talking about vinegar, sugar etc. The art of preserving and enhancing vegetables with a salt brine, creating a lactic fermentation process is almost forgotten.
Thank Heavens and himself for Sandor Ellix Katz’ book: ‘Wild Fermentation’!!! It reconnected me with more than one traditional way of preserving and enhancing food.
These brine pickles have become an absolute staple in our kitchen. And here we go:
Cauliflower and Turmeric Brine Pickle
adapted from Sandor Ellix Katz’ recipe for Sour Pickles
Time frame 1 – 4 weeks
Will make enough to fill a 4.5l jar/crock pot.
- 2-3 heads of organic cauliflower, cut to small florets, stalks peeled and diced
- 1kg organic carrots, sliced into thin ‘coins’
- 500g fresh turmeric.
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