{"id":3151,"date":"2019-07-19T10:55:19","date_gmt":"2019-07-19T14:55:19","guid":{"rendered":"http:\/\/www.paulineedward.com\/inthekitchen\/?p=3151"},"modified":"2019-09-19T17:51:11","modified_gmt":"2019-09-19T21:51:11","slug":"fermented-cauliflower-chou-fleur-fermente","status":"publish","type":"post","link":"https:\/\/www.paulineedward.com\/inthekitchen\/fermented-cauliflower-chou-fleur-fermente\/","title":{"rendered":"Fermented Cauliflower-Chou-fleur ferment\u00e9"},"content":{"rendered":"\n
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Fermented cauliflower, radishes and cabbage (sauerkraut)<\/figcaption><\/figure><\/div>\n\n\n\n

Fresh local cauliflower is available this week, which means, it’s time for lacto-fermented cauliflower! Just as simple to make and as yummy as fermented radishes<\/a>! I find it especially good with curry.<\/p>\n\n\n\n

Le chou-fleur local frais est arriv\u00e9e, alors, c’est le temps de faire du chou-fleur lacto-ferment\u00e9 ! Aussi facile a faire et aussi d\u00e9liceux que les radis ferment\u00e9s<\/a>! Le chou-fleur est d\u00e9licieux assaisonn\u00e9 au cari.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Ingredients<\/h4>\n\n\n\n

1 head of cauliflower
3\u20134 garlic cloves, peeled and chopped
2\u20133 tablespoons curry
Optional ingredients: celery, sliced carrots, bay leaf, shallots, dill seeds, mustard seeds
Brine: 2 tablespoons sea salt, 4 cups water. Depending on size, you may need to mix another 2 or 4 cups brine.
1 cauliflower will make 2 or 3 Mason jars.<\/p>\n\n\n\n

Preparation<\/h4>\n\n\n\n

Prepare brine by dissolving salt in water. Clean cauliflower; cut into florets, about 3 cups. Place curry and garlic (and other seasonings) in bottom of  Mason jar. Add cauliflower. Add brine to cover. Weight down. Close jar with fermentation lid. Ferment 4\u20137 days at room temperature.<\/p>\n\n\n\n

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Sliced stem keeps the cauliflower submerged.<\/figcaption><\/figure>\n\n\n\n

Ingr\u00e9dients<\/h4>\n\n\n\n

Un chou-fleur
3\u20134 gousses d’ail, pel\u00e9es et hach\u00e9es
2 \u00e0 3 cuill\u00e8res \u00e0 soupe de poudre de cari
Saumure: 2 cuill\u00e8res \u00e0 soupe de sel de mer, 4 tasses d’eau. Selon la grosseure du chou-fleur, vous devrez peut-\u00eatre m\u00e9langer encore 2 ou 4 tasses de saumure.
Ingr\u00e9dients facultatifs: c\u00e9leri, carottes, feuilles de laurier, graines d’aneth, graines de moutarde
1 chou-fleur donnera environs 2 ou 3 bocaux de 1 litre.<\/p>\n\n\n\n

Pr\u00e9paration<\/h4>\n\n\n\n

Pr\u00e9parez la saumure en m\u00e9langeant bien le sel dans l’eau. Nettoyer le chou-fleur; couper en petits bouquets. Placez le cari et l’ail (et autres assaisonements) au fond du bocal. Ajouter le chou-fleur. Couvrir avec la saumure. Placez un poids a fermentation, ou des fines tranches de chou-fleur pour garder sous la saumure. Fermez avec le couvercle. Fermenter 4 \u00e0 7 jours \u00e0 la temp\u00e9rature ambiante.<\/p>\n","protected":false},"excerpt":{"rendered":"

Fresh local cauliflower is available this week, which means, it’s time for lacto-fermented cauliflower! <\/p>\n","protected":false},"author":3,"featured_media":3135,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[119,12],"tags":[39,63],"class_list":["post-3151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fermentation","category-recipes","tag-cauliflower","tag-lacto-fermentation"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2015\/09\/LF-Cauliflower-F.jpg?fit=750%2C350&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6LKIh-OP","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=3151"}],"version-history":[{"count":1,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3151\/revisions"}],"predecessor-version":[{"id":3186,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3151\/revisions\/3186"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/3135"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=3151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=3151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=3151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}