Lacto-FERMENTED CAULIFLOWER
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- Опубликовано: 20 июл 2024
- Easy & beginner friendly fermented cauliflower... (lacto fermented cauliflower) This video shows you how to ferment cauliflower in a glass jar.
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⭐Watch This Video If You Don't Have Glass Weights:
• DIY FERMENTATION WEIGH...
⭐Website:
cleanfoodliving.net
⭐Recommended Sauerkraut Recipe:
• Best Sauerkraut Recipe...
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REFERENCES:
• SULFORAPHANE 1: www.ncbi.nlm.nih.gov/pmc/arti...
• SULFORAPHANE 2: www.mdanderson.org/publicatio...
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Dear Friends, please excuse my mis-speak when I said "Sea Salt" while holding a shaker of Himalayan Pink Salt. I am aware of the difference (I even did a video on the difference!) For some reason I didn't catch that I kept saying "Sea Salt" when I was meaning to say "Natural Salt". Please forgive the error and good blessings to you!
you have such a wonderful channel! I just subscribed recently, and I want to thank you so much for adding science to the lessons. It’s helping me feel confident about learning how to ferment foods. And I love your nutritional lesson in today’s video. Very inspiring, thank you and bless you for sharing your wisdom. ❤🙏🕊
Good job
Himalayan Pink Salt was once sea salt too, so no error on your end. Love your easy to follow instructions and soothing presence. Cauliflower is one of the loveliest veggie to ferment.
Can I use Celtic sea salt ?
Can I use Redmond real salt ?
@@StevenBradley-sq6kg Yes to both!
Being single most of my life I've always had issues with using up my veggies before they go bad. They don't sell a half of a head of cauliflower, so when I go to the store and load up on all my favorite salad veggies I end up eating more salad than I want simply to avoid wasting the food. Tried canning, just can't get it right, veggies are too soft etc. I just started fermenting and cannot believe I hadn't tried it years ago. I took my first swing at it the week before Christmas and I'm still eating fresh veggies today. I made a large old pickle jar full of beets, celery, garlic and some red cabbage and I try to eat at least a few tablespoon every day and I scoop out some liquid and drink/eat that just because it taste so good, the health benefits are just an extra to me. I've already noticed a change in digestion for the good. I'm amazed at how simple it is. Cut up some veggies, pour in some salt water, and let it go. How easy is that? Of course it takes more attention to detail than that but it is an amazingly simple way to preserve food. Even if it only keeps my food fresh an extra few weeks, it's a major win. My beets, cabbage and garlic and celery taste as fresh, crunchy, and flavorful as the day I cut them up (who can resist sampling the raw veggies when you cut them up?) :). I wish I had been doing this years ago! Just found your sauerkraut instructions/school for beginners and can't wait to try that because both my wife and I love sauerkraut. All of those canning jars I bought to can my veggies are coming in really handy now. Thanks and keep up the good work!
You are the Female Bob Ross of Fermenting!
A very chill vibe while projecting enthusiasm and knowledge of your subject matter!
Love your videos!
I'm a subscriber!
Bob Ross💙 What a great compliment!
Thank you for showing us how to make fermented veggies. Since learning from you, I tried a few different veggies, but cauliflower is still my favourite. Things I love adding are bay leaves, coriander seeds and dill weed. Cauliflower is so easy and never failed on me. I enjoy watching the jars bubble and sing too!
Cauliflower is my favourite ferment , the taste is awesome , crunch , can only get white cauliflower here , thank you for all the tips and nutritional detail
I love how you referred to the cauliflower as male in the beginning and then at the end day “there she is, she’s beautiful!” 😊 I’m excited to try this and see how it turns out!
Good catch, I didn't realize I did that! I do talk to my plants though.... 'cause I love them!
Clean Food Living me too! I have a sweet little avocado tree inside and it’s funny to me that I can’t make up my mind if I should use boy or girl pronouns 😂 a sign of the times I suppose. Great channel!
A 0.02% brine which I always use for my veggies works just fine. For international and metric users that is 1L of water and 20 grams of salt. I only use Himalayan salt in my kitchen because local sea salt is polluted and the unpolluted one is too expensive.🤷♀️
I just purchased a 102 Oz fermenting jar and airlock system here in the Philippines from Kilner brand and my cabbage/sauerkraut is coming along wonderfully. Time to try other veggies next. Thanks.
Wonderful!
😊Wow! I think this is my first time i've seen yellow & purple cauliflowers! I've never seen yellow & purple cauliflowers in the Philippines! God bless your channel!
I’m finally taking off with this fermenting thing … and I’m so excited!!! Thank you so much for sharing. Love your videos! Such an education!!
I would never have thought of fermenting cauliflower but watching your video inspired me to give it a try. Seven days was perhaps too long because it had a strong cauliflower smell which was a bit off-putting but I tried it anyway. It was quite nice both raw and in vegetable curry. So, to make it more appealing, I tipped out the brownish liquid and replaced it with a fresh lot of brine. Then I added spices (turmeric, coriander, cumin, a pinch of pepper and chili). Its very nice.
Nicely done!
You are correct... Vegetables are full of toxins. Their nuitrients are also less bio available than animal foods. Animals with 4 stomachs ( ruminants) take care of all of these problems for us. BESIDES ... I've learned that humans don't need any fibre. I enjoy lactofermented sauerkraut . But I don't need it.
It will turn out even better if you add black mustard coarsely ground along with the spices.
You had mentioned that fermentation does not work with store-bought kale or swiss chard. Is that also true for store-bought cauliflower?
All cauliflower will have that farty smell during fermentation, and that is perfectly normal (despite how much your family members complain). Actually, 7 days that she recommends isn't even nearly enough for a proper ferment. Cruciferous vegetables go through this process much more slowly. I NEVER EVER leave mine for less than 2 weeks, and my friend (a fermentation guru and expert) always tells me that cauliflower should ferment for 4 to 6 weeks to really complete the cycle and fully develop the texture and flavors.
شكرًا، متحمسة أعمل مخمر القرنبيط💃🏻
Thanks did this tonight! Can’t wait
I always learn something from your videos, and for that I thank you.
Great video and info I really love homemade sauerkraut and can't wait to try this fermented cauliflower!
I continue to enjoy making your terrific LF cauliflower. Thank you so much for it!
Love the colors!
I’ve made this recipe and it was fabulous. Making another tonight.
Hello... I have to say I am very much enjoying your videos... I have learned so much and so grateful to have found you... actually, utube found you for me... Also, I am new to kefir, been on it now for 2 weeks and it's definitely healing my 47 years of psoriasis!!! About 50% better so far... I am so happy about this as it's never totally gone away... thank you so much, I'm going to be keeping the fermented foods going, especially the kefir, for the rest of my life! 1 more, you are an awesome instructor... love the small details/tips you add... thank you so much!! 💓🌷💞😊⚘️💞
That's fantastic to hear about your psoriasis improvement! (and thank you!)😊
Thank you for the recipe. My stomach feels so much better after so many years....
This is my fav channel. Very intellectual stuff.
I am really interested in all your videos and I will be starting some fermenting of vegetables following your guidance. I think your friendly instruction and information is part of the reason I'm hooked. So, thank you and good fermenting to you this year.
Mike in South Carolina
Hello, your fan and follower here.....I need to tell to that your channel is the only youtube i cherish so much...very informative, well-researched, and very easy to follow...thanks ..please keep it up.
thanks again and again.
You are so awesome I just started doing it today and what a day its been lol thank you for everything you put on your Channel
So hopeful watching your videos. This is what caring about peoples health and our planet look like.
I just found you and I love your videos. Thank you so much!!
What can i say!!!am so sooo glad i stumbed across your videos. Its fabulous and you very well informed!!!! God bleeeessss yuooo.
I keep a bag of broccoli sprouts in my freezer for the massive amounts of sulfurophane in them and throw them into stews soups etc. Kind of pain to grow them so this might be a better option!
Love your channel. I'm trying this today! 💘
It's one of my favs!🥰
I made this for my first fermentation. I added celery (my favorite), carrots, daikon, garlic, red pepper flakes. I am very happy with the results. Today I took a large container to our church vegetarian pot luck and was a little nervous, not knowing how it would go over. Every bit of it was eaten and so many people asked how to make it. Of course I directed them to Clean Food Living. I am so excited to try pickles. Thank you so much for all your videos. You do such a pleasant and informative presentation.
That is wonderful and it sounds delicious! Thank you!
Thanks to your videos I am so inspired and excited to give fermenting veggies a try! My daughter has health problems and might greatly benefit from this!
I have seen your video about Sauerkraut and bell peppers and ... The sky is the limit now!! I made my first patch of bell peppers today and tomorrow I will do the Sauerkraut. Cauliflower is on my list for next time!
Thank you so much for your very easy to follow videos and the excellent information and facts you give!
Now comes the hard part... waiting till its done and ready for a try!! 💕👍☺️
God Bless! 🙏
I truly admire your work 🥰
I just followed your method step-by/step. Will let you know in a week’s time how they turned out. Thank you!
Bless you sweet heart, great info thank you so much dear! ❤
My silly self when you showed the finished product: "Oh look! She made cauliflower sangria!"... ;)
But seriously, I am already very big on vegetables, but they really look even more delicious this way. I'm sure I'll be trying this sooner than later... Thank you for your very thorough and clear explanations... and may I say what a charming kitchen you've got. :) Subscribing this instant.. ;)
I do believe that fermented food is the optimal food for consumption. My only concern is if it is too acidic for the body? Thank you for your very informative video!
My new favorite fermented veggies.i love sourkraut but after watching this video a week ago I tried fermented white and purple organic califlowr with crushed garlic...now I can't stay out of the jar....thank you soo much.
Just subscribed and only 0:30 seconds in! Excited to learn from you!!!
Much appreciated, thanks.
Broccoli Sprouts have the most sulforaphane and freezing them makes more bioavailable.
I'm totally new to homemade fermenting. I am learning much from watching your YT videos. In this video, the phyto-nutrient information was very illuminating. One thing in this video that gave me pause is that you didn't try the fermented cauliflower and comment on its taste upon its completion.
Hi Joe Ray, im glad you're finding my videos helpful. Please forgive the absence of the taste test at the end. I love fermented cauliflower! If I could update the video I'd add that it gets even better over the long term. Once moved to the fridge, 4 to 6 months later its +++ soooooo delicious!
I've got a jar that I fermented with last fall's harvest and only just recently was ready to get into it. I had chopped the pieces up very small and added crushed fennel seed. 9 months later it's a wonderful tender texture and the fennel shines through. A wonderful topping to my garden salad. Can you tell fermenting excites me, LOL! All the best to your fermenting journey 🙂
Starting to ph Guage my fermentation thank to you again 😊
Rhonda Patrick is a huge proponent of taking in a lot of sulphoraphane, it is super preventative.
Thank you 💖
very helpful, will try
can we ferment fruits😊
You are the best ❤
I love this channel
Never thought of fermenting anything to eat later. I am curious ,though. Will try this. Thank you.
Planning to start fermenting soon and happy I came across your channel. Very pleasant informative lessons. Wondering if you can provide the salt to water ratio for brine where the salt is measured by weight since volume can vary so much depending how the salt is crystalized.
42g of salt for every liter of water, that's what she said.
Thanks @@aleirbag914 !
This is some of the most resourceful dietary info I’ve gotten since going vegan! Thank you :) do you have any healthy fat video for gut health?
I'm so glad you found it helpful! I dont have a video on healthy fat for gut health, but that's a good idea I'll keep in mind!
wow you have purple cauliflower and a yellow 1 we only have the white 1 in the uk
No we dont
a few thin slices of ginger + white cauliflower = 😋😋😋
Thanks dear for the tutorial
Yes! ginger added to just about any ferment is amazing!
What about Brussels Sprouts? Have you ever tried fermenting them? Thank you!! I love your Channel, your explanations and your recipes are Amazing!!! Love from Italy 😍
Not yet!
@@CleanFoodLiving I am doing mushrooms and cauliflower tomorrow, watched your video tonight and they look gorgeous!! Maybe I'll buy the Brussels Sprouts tomorrow and give It a try 🤪
First of all, I just found your channel a couple of weeks ago and I LOVE it! I have been watching videos non-stop and multiple times. My mom does too. I made the cauliflower and I think I stopped fermenting too soon. I removed some kahm yeast and Ph was at 4.9 and I put it in the fridge. It tastes fine and smells fine but everything I read says not to eat if it is above 4.6. Should I throw it out or is it okay? Thank you! ❤
You did the right things, good job!
1. You took a ph test
2. When you saw the PH wasn't dropping, you moved it to the fridge
Since you caught the high PH early and didnt let it keep going on the counter at that level, it will be fine to eat for about a week. Think about regular foods in the fridge. You put leftovers in there and they're fine for about a week. Once you smell a bad odor or it tastes off, spit that bite out and toss it (just like you would with regular foods).
I have discovered store bought cauliflower to have high fermentation fail rates, including organic. This is due to the antifungal sprays the put on it after harvesting. Garden or farmer market cauliflower are the ones that ferment successfully.
Some sprayed grocery produce will still successfully ferment regardless, like cabbage and tomatoes. Others won't such as cauliflower, kale and cucumbers. After my sourdough video series I will doing a video about that issue. Thanks for writing in!
@@CleanFoodLiving That is SO helpful. Thank you so much. I'm definitely going to try your sour dough starter. Thanks for all you share!
Hi! What water filter is that on your counter? Thanks for the vids!
Just saying: Himalayan Pink Salt is not exactly contemporary sea salt, methinks.
Thanks for all your great videos!
Question: Why does cauliflower fermentation require a sterilized jar, while other ferments can be done with clean jars?
I just wasn't paying attention to my words. A clean washed jar is just fine.
Iam fermenting since I fallow you and you are my inspiration but don't no yet about my cornflower lolo
Hello "@Clean Food Living",
I'm a new subscriber who just recently discovered your channel !
Your videos are thoroughly researched, very informative and I really enjoy them...
I have a question about this specific lacto-fermented cauliflower recipe :
can I apply the same process to broccoli ?
Yes you can 🙂
@@CleanFoodLiving
THANK YOU VERY MUCH for having taken the time to answer me !...
Thank you for the very informative videos! a joy. do you mean by 2tbsp/4 cups: 28 gram salt for 1 liter water? until now I read recipes of 15-20g / liter. thank you !!
Great video! New subscriber…Wondering if agave or honey could be added after the fermentation process is done. I used to be able to buy a veggie mix that was like bread and butter pickles but can’t find it anymore? Thank you!
Yes, but a couple things if done so... because it's a pure sugar, it must go into the fridge once its added, and how long the fermentation will last in the fridge will also be affected. I did a quick little video on why if you're interested.... ruclips.net/video/vB7aYjFFvug/видео.html
Nice. BTW, if you want to buy Cauliflower in bulk, do come to India. We have a rich guy who got really rich growing cauliflower
Thank you may I ask do the peppers retain their crunchiness?
Love your channel....i,m always fermenting,,,but as far a sulfurafain goes,,,I make and eat broccoli jar sprouts from organic seeds,,,in our area ,,,it's hard to find cauliflower,,,,but I love it.,,,,Question,,,is broccoli cauliflower the same.
They're different, but belong the same vegetable family. Fermenting sprouted broccoli seeds sounds great!
Made my 1st jar
Once you put the normal lid on do you put it on super tight? And how long will they last in a dark cool place and will they keep fermenting?
whats the recipe of the brine you use?
Ive always used tap water but I boil and cool down the brine.
Nice simple explanation, thank you. Still have a question. How a bout the salt content after fermentation? I felt it tasted still very salty and I am afraid it is unhealthy for people with high blood pressure
Yes, fermented foods can unfortunately be a problem to those with hbp. Sorry!😕
CAN YOU DO A LEARNING VIDEO ABOUT OXALATE S , PHYTATES , LECTINS, GLIADINS, SAPONINS. THANK YOU
ok, it's been 7 days and I tasted it, I think the cauliflowers are still a little bit too hard. I can keep it going, right? Temperature is about 77F during the day, colder at night. Besides, I removed that white "skin" formed on the top and put a little bit of new brine to make it up for the removed liquid amount. Is it ok to add a little extra brine? Thanx a lot, your videos are delicious 🙂
I love fermenting my homegrown veg and have been doing so for many years. I often do cauliflower and add ginger or a bit of garlic. I also either add chilli flakes or sometimes a bit of good quality curry powder. It‘s absolutely yummy. I also grow my own kale and tried fermenting that after seeing your other video but I must say that was the first veg I just didn‘t like fermented at all. Any ideas of how to improve the kale fermentation recipe?
I love your additions! Yes, fermented kale seems to proving to be an acquired taste... Lacinto kale isn't a good one to use because it's very tough... curly is better (texture wise). As far as flavor, I think adding garlic, onions or ginger like you do, would be good!
Coarsely ground mustard, turmeric, asafoetida, black pepper, dried ginger, etc make excellent combination. Use himalayan salt too
I'm defenetly trying this. Question for you. Can I use Napa Cabbage to coverage top? Thanks for sharing your knowledge!!
Sure can🙂
@@CleanFoodLiving super! I'm binge watching your videos ♡
Subscribed! For those of us that don't know what fermented cauliflower tastes like, can you describe the taste? Is it kind of like sauerkraut?
Yes I would say it has that lacto fermented sauerkraut taste but not as strong. Cauliflower retains it's firmness better than some other fermented vegetables, yet still softens a bit so it's not as hard as raw. After the 5-7 days of fermentation on the counter, it stores in the fridge for 7-8 months and the flavor improves even more with time... and they become more tender! (But not mushy) In my opinion, I think its delicious!
I've noticed you used the same amount of 1 tbsp of salt to 2 cups of water for the cauliflower, mushroom, and cucumber. Can I use this amount for basically every vegetable? I saw that some people weigh the vegetable and the water and then multiply it by 2.5% to find out the amount of salt needed, but it's much more work. Your method seems easier. Thank you for this recipe, it was my first fermentation and most favorite so far.
Depends on what's being fermented, but for easy measurements its this: 1 rounded tbsp fine salt per quart (4cups) = approximately 2% salt brine. 2 tbsp fine salt per quart = approximately 4%.
I have fermented colliflower, and it was good. But it made me burp a lit if sulfer flavored burps. Is that normal?
I would like to know your name? My question the Himalayan saltl has residues that can't disolve, what are they?
I ferment for three to four weeks
I've had pickled cauliflower before and have just made a good sized jar of this! Can I add a small amount of vinegar to the brine (mostly for flavour) or will that affect the bacteria/fermentation?
Vinegar affects the beneficial bacteria. I did a quick video on that if interested...🙂 ruclips.net/video/bSgTr70iEx8/видео.html
great video! can you use a smaller amount of salt to keep it more low-sodium and if so, what is the least amount you could use to ferment? thanks!
@claire4688 Great question. I have a stent in one artery and am limited to 1,900 mg of sodium daily and was wondering the same thing, otherwise I would've already started fermenting vegetables.
@@leonceboudreauxwolf i actually started making saurkraut a few weeks ago - with just less than 2 tsp per 1 3/4 lbs of cabbage (which makes a full quart jar). i eat a couple of tablespoon of it a day, so the sodium content is very low!
@@claire4688 Hey, thank you so much. It's kind of a struggle wading through these things when there's a medical issue. Appreciate it much. 😊
How do you eat it? As a side dish? What is the flavor? Salty? Sour?
hello new subs.sa channel nyo.watching frim philipines
Hello, how much-fermanted food I can eat in a day?
Hello can we use boiled water with salt. If we can do we need to keep water to cold down or use warm water. Thank you
为什么是有氧发酵？
Do you still get all of the beneficial probiotics in only 5-7 days?
No pickling spices for the cauliflower?
Great video. I'm on day 5 and the brine is just starting to change colour. What should the pH of the brine be? On the sauerkraut video, it was under 4.5. Like I said, I'm on day 5 and the brine is 5.8. Seems pretty neutral to me.
By day 5 it should be under 4.5. If it's still 5.8 at this point, the ph isn't going to drop signifying the fermentation isn't taking. This can happen with some grocery store produce due to the sprays (kills the good bacteria needed for fermentation as well as the bad).... or it can happen when produce is washed at home before fermenting it. You can keep it going a few more days just in case....
I feel the same way 01:28 ❤
Thanks for your channel. Just checking- you said the jars should be sterilized is that right? Your sauerkraut videos say just wash with hot soapy water. If for cauliflower sterilization is needed, what’s the best way to do that? Thanks!
Wash the jars with hot soapy water, that is sufficient. Excuse me if I said sterilize. DO NOT sterilize the cauliflower beforehand or it will kill the needed lactobacillus bacteria needed for a successful and safe fermentation.😊
@@CleanFoodLiving thank you!
Will the cabbage not get mouldy if it’s not fully immersed in water? Do they have. To be immersed in water all the same when it’s sits in fridge ? I get mine spoiled few times
yes the cauliflower will get moldy if not fully immersed in the brine water, even in the fridge it needs to stay under the brine.
Would it get bad if not stored in fridge ?
I made this,does the finished product have a strong smell? I tasted it and it tastes fine.just wanting to know about the smell is that normal ?
The amount of the salt in this fermented foods is not unhealthy? For those with high blood pressure first thing is to eliminate salt from diet. Thank you!
My family loves fermented cauliflower, as it is not as "sour" as fermented cucumber stripes and nice to eat as Fermented Day Starter in the morning. However this morning I had to throw away the content of a 5l jar and an 8l jar with cauliflower, fermentation failed. Still investigating reasons, as I used the usual pink Himalayan salt, boiled water, all was always fully submerged. Fermentation started off good, with a lot of bubbling/foaming, but when I opened today (on day 6) the stench was ... huuch ... threw all out, even so the cauliflower was soft and perfect looking, just it was off taste and the brine not sour. Maybe I was too greedy with the salt, I use abt 2.5% (I always go by weight Salt to water), will next time go for 3%. Started on the same basis (2.5%) to ferment 1.6kg Garlic and that is fine, sour and blue/green already. For that I used left-over brine from making Sauerkraut (when I crush/squeeze the cabbage it produces so much liquid that I always have access, never use water for Sauerkraut).
I'm not sure the situation in Singapore with cauliflower, but in the states cauliflower (even 'organic') is sprayed with antifungals to keep them looking white and fresh. I have found this to be the cause of most cauliflower fermentation failures. When I made this video a couple of years back I used cauliflower that I bought from a farm stand vs. grocery store. I had no problems with fermentation! Later, I had several cauliflower fermentation failures and finally figured out the problem - commercial produce! When I update this video, I will be addressing this issue. Maybe this is your culprit or perhaps not ... but something to consider if you bought the cauliflower somewhere other than a 'clean growing' farmstand ....😊
lovely videos! Is it possible to ferment vegetables I like to eat together? like broccoli with cauliflower or red and green cabbage together? Can I make any combination of veggies together?
Cabbage, carrot, onions and green pepper are a great addition. Broccoli not recommended, it doesn't ferment well.
Hi I have subscribed. I cant seem to find a pickled or lacto fermented onion receipy from you. Can you help? Thanks Terence
Hi , I dont have an onion video specifically. However, follow the same instructions from this video except use sliced onion. Garlic and another vegetable like carrots and dill will help promote the onion's fermentation.
please . how long is it going to last as stored in the fridge ? can it last more than 6 months ?
Yes it can so long as the vegetable stays under the brine completely.
Thank you for sharing! Concerning the brine, my dilemma is, I don't buy water in plastic bottles and these days it's hard to find mineral water in glass containers. In the meantime, do I go for the tap water with a little chlorine or the supermarket bottled water with micro plastic particles?
I get what you're saying... which of the lesser evils. Chlorine is anti-microbial so it can interfere with the lactobacillus for fermenting. Have you considered this option for around $49... amzn.to/3zwmXmk ? May be the most economical (and healthiest) option. Just a thought.😃
Try getting a Berkey filtration system!
If you put tap water in the fridge the chlorine will dissipate in a day or so.
Ascorbic Acid and sodium ascorbate (vitamin C). Will neutralize chlorine I make a spray solution 1/8 teaspoon to a cup of water and use before showering after my pool workouts. Keeps skin happy. Should at least mitigate the chlorine in city water
I used coarse kosher salt with the salt amounts you recommended, will this be an issue?
Not at all🙂
I have read in more than one place that one should not use Kosher salt. They recommend Himalayan pink salt or sea salt.
I subbed.