Pickled Cauliflower and Cabbage
1 green cabbage leaf
¼ green cabbage, shredded (remove any large core pieces)
½ cauliflower, chopped into small florets
3 teapsoons Himalayan salt
1 teaspoon tumeric
½ teaspoon ginger, minced
Lunch | Dinner
Combine all the ingredients in a bowl and leave to sit for around 15 minutes. Give them a good squeeze, grab handfuls of the veggie mix and squeeze it to help release the liquid – do this for at least 5 minutes. Wait another 15 minutes and do the same thing for another 5 minutes. By now the veggies should have some liquid at the bottom.
Stir in turmeric and ginger. Using your hand scoop the veggies out and place in a wide jar, press it down hard into the jar so it is compact. Pour the liquid from the bottom of your bowl over the veggies in the jar so it is covering them. Press the veggies down again to make sure there are no air bubbles in the jar.
Using you cabbage leaf, cover the vegetables, making sure it is submerged under the liquid as well. Make sure there is a 2cm gap on the top between the liquid and the top of the jar. Place a smaller jar on top of the cabbage leaf to help keep everything under the liquid.
Place the lid on and then over time watch the liquid level as it will rise and you don’t want an explosion! Place somewhere cool and dark such as a pantry. This will take between 3 days and 2 weeks. When you are happy with the taste you can then move it to the fridge and enjoy as an element to your meals.
Pickling vegetables produces a plethora of bacteria which will support your gut micro biome. Fermented foods such as this are often best eaten raw so the probiotic bacteria are alive and active when we consume them.