Lacto-Fermented Cauliflower

Lacto-fermented cauliflower is one of the easiest ways to eat raw vegetables and to consume prebiotics to keep your gut healthy at the same time.
Written recipe:
gourmetvegetari...
Kitchen Essentials: www.amazon.com...
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[@IrynaBoehland]

Not only healthy but also beautifully filmed. So happy I found your channel. Thank you so much!

[@GourmetVegetarianKitchen]

Thank you for saying so and I'm also glad you found me!

[@willythewave]

@@GourmetVegetarianKitchen I`m happy I found you too. :) The music choice was beautiful in this video. I enjoyed the ASMR one as well.

[@marilynsheppard2063]

I have not fermented cauliflower before. I make sauerkraut and have ferment cucumber pickles but I’m definitely going to be making fermented cauliflower now after watching your video. I love cauliflower. My mouth is watering. This looks so beautiful with all the different colours of cauliflower you used. So yummy. We eat with our eyes fist and this looks like something I’d like to be eating right now.

[@GourmetVegetarianKitchen]

I'm so glad to hear that you ferment your food too. I'm sure you'll love this!

[@hellakonnecker3387]

all your videos have such a high quality! I really appreciate with how much love and passion you do it! :)

[@GourmetVegetarianKitchen]

Thank you so much, I really appreciate your kind words.

[@FAIRIESCUISINE]

I love fermented vegetables, I will try this one. Thanks for sharing nicely!!

[@GourmetVegetarianKitchen]

They are wonderful and you are very welcome--thank you for the kind words!

[@sherryshelton199]

Wish our store sold cauliflower in those beautiful colors!

[@GourmetVegetarianKitchen]

There are more during early spring and late summer in my area.

[@sherryshelton199]

We live in a very small town Oklahoma. Maybe online?

[@pri.sci.lla.]

Sherry Shelton check out your local farmers market!

[@riseevolution]

Never Saw in the store

[@wenchang5380]

@@riseevolution Sometimes Trader Joe's has these.

[@kitty5902]

5 of My Favourite KZbin Channels ever!👌

[@metaglypto]

Been making cauliflower like this for a couple of years now, except I use a crock. I like doing this with lots of onions, garlic, and different hot peppers. I tried jalapeno peppers in the last batch, but seems like the real hot peppers, like Carolina Reapers work better.

[@sherryshelton199]

It’s so pretty. Would make a nice gift!

[@GourmetVegetarianKitchen]

That's what I do sometimes too. Make a lot and share it with friends or family! Hope you make it soon!

[@alidahenning1815]

Thank. You love your passion how you do this. 💕 I would love to try. Is the food soft? How does it tast? Would love to know❤️❤️ more? 🥕🍆🍅🌼

[@AurelienCarnoy]

Thank you for the love you put in your video.

[@GourmetVegetarianKitchen]

You're welcome. Thank you so much for watching!

[@AurelienCarnoy]

@@GourmetVegetarianKitchen I'm listening to Rupert Spira and he has the same beautiful energy. Take care. ❤

[@DeTurquoise]

these videos is my nr 1 for ASMR right now... your hands moves and everything are so artistic... im usually a very energetic person but sometimes i have also this side...

[@lanina4217]

Hi, is there a place where I can find the written recipe? Since the link is broken right now... I've been doing this recipe for a long time, and I just wanted to take the time to also thank you. I appreciate the time and effort. It is a wonderful tutorial.

[@wenchang5380]

I really like this recipe, healthy and simple. Questions. 1: can you give a ratio of vegi:water: salt? 2. Do you know can use other leaves like grape leaves to substitue bay leaves for the same purpuse (make vegi more crspy)? 3. What are the other vegitables you also used to ferment with the same recipe? I read all the coments and your recipe. I like this recipe. Thanks!

[@boomslang2000tru]

why does this music feel like a robot army is about to come in and eat all the cauliflower then murder the chef?

[@giaguaro82]

And if i dont have an airlock lid?? Can i use a simple cloth?? Thank you so much, your job is so inspiring 🙏🏽🦚❤️

[@jamez3465]

Thumbs up, subscribed and notifications turned on. Love your video format, straight to the point with very nice music!

[@DarioMagno]

Beautiful and well presented. Thank you

[@mike0133]

A quick question: how it should taste? I have made lactofermnted cauliflower and doesn't taste sour like Sauerkraut or pickles, he tastes only of raw cauliflower and salt, with a bit of but very bit smell of vinegar.

[@ronhans4493]

Sourness depends 9n the number of days you ferment. Ambiance temperature is another factor. Normally 12 to q5 days are sufficient to develop the sour taste.

[@WanderingNature]

Looks very nice

[@GourmetVegetarianKitchen]

Thank you so much!

[@maj1395]

Hi, can you tell me the song in this video? Thanks and great channel by the way :)

[@mgarretter1]

Beautiful job

[@GourmetVegetarianKitchen]

Thank you so much!

[@sharyn208]

New subscriber here. I’ve just got into fermenting & made curried cauliflower & another bottle of mixed vegetables. I’m looking forward to tasting it when it’s ready. Will certainly try your recipe as well. Blessings from Tasmania.

[@carldaniels3659]

g v k, i like the purple color in the mix. great eye for presentation. winter is close at hand and my source for fresh eggs will cease until march - april. so, do you have a video on or can you do a video on the old timey way of preserving eggs? happy thanksgiving to my favorite channel: g v k and her family!

[@GourmetVegetarianKitchen]

Thank you so much Carl or all of the kind words! I will think about what I can do with egg preservation, and I appreciate the idea. I hope you have a wonderful Thanksgiving as well!

[@agarces25]

Hi. Can i add other vegetables like carrots, broccoli, cabbage?

[@grappabionda]

It looks like a picture.Gracias

[@dreamers8493]

What is that thing you put on top of the lid cover ?

[@GourmetVegetarianKitchen]

It's an airlock.

[@blissfulbaboon]

Thank you Pretty! Very Pretty artsy film but no practical directions.I have no idea how big that jar is and the ratio of salt to water

[@justins5225]

Great video, but not weighing water and ingredients and calculating a proper salinity % could be an issue. Also, ferments receive a lot of the prebiotic benefits far beyond day 5.

[@Publiclighthouse]

This is all true. Was thinking the same thing, especially weighing the water needed to keep the vegetables submerged.

[@justins5225]

@@Publiclighthouse I weigh the total veggies and water, then take out some water and dissolve an appropriate amount of salt, before returning the water. Even after three weeks the cauliflower will be crunchy. Add some tannins to assure the crunch. Never too much🤙

[@leandroseoane4926]

Such Class!

[@mohamedabdelsalam7856]

please . how long is it going to last as stored in the fridge ? can it last more than 6 months ?

[@SASUKExLEGiiT]

Amazing

[@mmmm-sw1sx]

This may be a stupid question, but is the fermented cauliflower easier to digest? Like tempeh is easier to digest than just cooked soybeans

[@GourmetVegetarianKitchen]

Yes, good bacteria helps with digestion.

[@enaseskoulo]

the jars you bought them from?

[@GourmetVegetarianKitchen]

It's a 1/2 gallon mason jars and you can get them from most grocery stores.

[@jcboland79]

Just beautiful! Thank you :-)

[@poodlepup1]

what is the liquid in the bottom of the jar please...

[@asalucas]

wonderfully done!

[@GourmetVegetarianKitchen]

Thank you very much!

[@drive67ray]

another gem 👍

[@svetlanapaunovic1309]

Odlicno😊

[@abbastabatabaie9321]

Can you please provide a link for the jar with the air lock device? Thanks.

[@GourmetVegetarianKitchen]

Please check out my amazon storefront (affiliated) www.amazon.com/shop/gourmetvegetariankitchen

[@abbastabatabaie9321]

@@GourmetVegetarianKitchen Thank you!!

[@olga2093]

@@GourmetVegetarianKitchen Can this be done without the air lock device? Like something that can be found in every household?

[@Komorebi786]

Can we use only white cauliflower, coloured cauliflowers are not available in our country

[@katkat9915]

What size is the mason jar?

[@GourmetVegetarianKitchen]

This is a half gallon jar.

[@dianahillsten4311]

How much salt ratio to vegetables?

[@thaliaip]

Does it work without garlic? Want to try but don’t eat garlic 🧄. Thank you!

[@Publiclighthouse]

It’ll work with or without any of the extra flavorings like garlic, ginger, pepper, bay leaves. They are there for flavor,to create a different taste. But you absolutely need the salt.

[@thaliaip]

@@Publiclighthouse thank you

[@JG-ix5xr]

Have you ever made this with frozen cauliflower?

[@GourmetVegetarianKitchen]

Never tried that yet. . . but if it is raw it seems like it should work

[@maranathawatch1618]

Where is the written recipe?

[@GourmetVegetarianKitchen]

Coming very soon! Thank you for pointing this out--I got a little behind today. I'll reply to this again when I post it.

[@GourmetVegetarianKitchen]

here is the link to the written recipe: gourmetvegetariankitchen.com/2019/11/27/lacto-fermented-cauliflower/

[@ashpal1484]

Beautiful video. Can you please let me know the average room temperature during the fermentation process. I live in India, so the temperature is generally hotter here.

[@GourmetVegetarianKitchen]

It's between 68-72 depends on the season. If it's warm, it takes less time to ferment.

[@dustinpotter8312]

For future reference: The tedium of display eats our time and yours too.

[@vanessalove2914]

Hello!! have you painted cauliflower?

[@GourmetVegetarianKitchen]

No, I didn't paint the cauliflower.😀

[@jordansmithson9602]

You really should weight out the food your are fermenting and add at least 2% salt to ensure a safe ferment.

[@GourmetVegetarianKitchen]

Thank you for the suggestion. I have been making this for so long to know that the salt I use is enough to keep it safe.

[@alanross2876]

Wouldn’t it smell off if you didn’t have enough salt?

[@leezee5689]

The music is too loud and annoying

[@visionandvoice2819]

another insta issssh

[@psammiad]

Leave to ferment for 3-5 days, and then throw in the bin because cauliflower is revolting ;)

[@mollyjoy7820]

What a beautiful video. Thank you for sharing.

[@GourmetVegetarianKitchen]

You are very welcome--thank you for saying so!