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Welcome to my blog, with news of my Shiatsu massage practice in Suffolk, exercise classes and cooking workshops, some views on events and happenings locally and abroad....and more.....
Trish Dent

Monday, 12 February 2018

Cauliflower with Horseradish Ferment

Simple, yet so tasty. Horseradish root is easily available: ask in your greengrocer if it's not on the shelf.

1/2 Cauliflower
1-2cm piece of Horseradish root, peeled
Horseradish or vine leaf
3-4 tsp sea salt
500ml filtered water


  • Cut the cauliflower into florets. Finely slice the soft stem part to include in your ferment (full of nutrition).
  • Cut the horseradish root into matchsticks.
  • Place a horseradish or vine leaf into the bottom of a clean 500-600ml glass jar. This is not an essential ingredient but helps keep the cauliflower crunchy.
  • Press the cauliflower florets and stem into the jar, sprinkling with the horseradish as you go. Leave a good 3-4 cm space at the top of the jar.
  • Make a 3 to 4% brine mix with the sea salt and water.
  • Pour the brine solution over the cauliflower to cover well. Place a leaf or weight on top to prevent the florets from rising above the brine surface. Put the lid on but do not screw down tight, so gas can escape.
  • Leave to ferment at 13-18 deg C for about 3 days. Taste and place in the fridge or a cool place where it should keep for several months, if it's not eaten before that time.