Fermented CauliflowerMandy Hall & Warren Mendes
- 1/2 head of cauliflower, outer leaves removed and retained, cauliflower chopped into florets.
- 1 clove of garlic – peeled & sliced in half
- 1 tsp of sultanas or raisins (optional)
- 6 black peppercorns
- 1/4 tsp turmeric
- 1/4 tsp curry powder
- 3/4 cup filtered water
- 1/4 cup warm filtered water
- Sea Salt – 2% of the total weight of ingredients, including the water.
- If total ingredients weigh 500g – 500g x 2% =10g salt (see notes)
- Apple weight option – 1/2 apple slice horizontally through the middle.
- Make sure your jar and lid are washed, clean and dry.
- Keep Cauliflower leaves for another recipe.
- Dissolve salt by whisking it along curry powder and turmeric into the warm water and set aside.
- Place cauliflower florets, black peppercorns, garlic and raisins/sultanas into jar, add the 1/4 cup of water with spices, add additional water and fill, leaving an inch of headroom from the top. Ensure that all ingredients are kept underneath the saltwater brine by weighing down with a half apple or suitable weight. Lid your jar with either an airlock lid or a sturdy jar lid.
- Place your Cauliflower ferment in a spot at room temp & out of direct sunlight; fermentation will begin, and you should start to see some activity within two days; after day 2, please burp the jar each day until you have finished fermenting. Once ready (anywhere from 7 days to 14 days), discard the apple or remove the weight, place the lidded jar into the fridge and enjoy as desired; it will last for approximately three months.
- Make sure all of the equipment has been washed and is clean and dry before use. Make sure the jar is a good strong glass jar.
- Salt – please use natural sea salt.
- This Cauliflower pickle is an anaerobic ferment – we want to keep the oxygen out; airlocks are the perfect way to do this. Airlocks stop oxygen from getting in but allow any gases to escape. Alternatively, a lidded jar also works very well; you will need to gently “burp” the jar each day after day 2 in this case.
Our friends at Wine Selectors suggest pairing this dish with a Semillon.
Ingredients: 500g fresh broad beans, in their pods 3–4 small fennel bulbs 250g frozen peas, thawed and rinsed 1 red onion, finely sliced 1 cup dill, finely chopped 1⁄2 bunch mint, finely chopped, plus extra whole leaves to garnish 1⁄2 bunch flat-leaf parsley, finely...
Ingredients: Recipe brought to you with the help of our friends at Let's Go Motorhomes Romesco Sauce: 4 large red peppers 2 garlic cloves 150g ground almonds 100g sun-dried tomatoes in oil 100ml extra virgin olive oil 20ml apple cider vinegar 1 tbsp smoked paprika 1...
Ingredients: Serves: 2-4 1 cup Vegetable oil 4 eggs 3 lap cheong sausages, thinly sliced 2 Tbsp XO Sauce 100gm cherry tomatoes, halved ½ red onion, thinly sliced 1 green chilli, thinly sliced ½ cup coriander, roughly chopped Method: Heat oil in a wok over a...
Ingredients: ½ cup dried scallops ½ cup dried shrimp 300ml Shaoxing wine 6 long red chillies, roughly chopped 2 inch piece ginger, peeled, roughly chopped 1 head garlic (10-12 cloves), peeled, roughly chopped 2 large red shallots, roughly chopped 1 large rasher bacon,...
Ingredients: Filling: 1 bunch silverbeet, chopped finely 500g ricotta 1 egg 50g grated parmigiano cheese Sea salt Freshly cracked black pepper 1/3 nutmeg grated Sugo: 2 x 400g tins chopped tomatoes 1 brown onion, finely diced 1 garlic clove, finely chopped 1 long red...
Ingredients: 100g butter 200g finely grated pecorino cheese Salt Black pepper, freshly ground Pasta Dough: 100g semolina flour 100g plain flour 80ml - 100ml water Pinch of salt Method: Make the pasta dough and allow it to rest for 20 minutes. Cut the dough into long...