Cauliflower and Cranberry Ferment

Cranberries are an underused and under appreciated fruit. Appearing only as a minor condiment next to the turkey at Thanksgiving or subjected to the indignity of being jellied and crammed into a tin can, this crimson fruit should be elevated in our kitchens and dinning tables and relished for its delicious tangy flavor, super nutritiousness, and beauty. And did you know that cranberries are indigenous to North America? And here are more fun facts about this brilliant red winter berry:

Cranberries were grown by Native Americans, using them for food, fabric dye and medicinal purposes.
Cranberries were derived from the word “craneberry” as the cranberry flowers resembles the head and bills of Sandhill cranes.
Cranberries may improve immunity and lower risk of urinary infection

Super! Let's ferment some, shall we?

Ingredients:

1 Tablespoon (15 ml) sea salt
3 cups (711 ml) filtered water
12 oz. (about 4 cups or 340 g) cauliflower florets
1/2 - 3/4 cup (119 - 178 ml) cranberries*
2 cloves garlic, sliced, optional
1/4 cup (59 ml) fresh dill

Directions:

1. Make a brine by dissolving sea in the filtered water.

2. Place ingredients in a bowl and mix well.

3. Put mixed ingredients into a one-quart, wide-mouth mason jar, and assemble Kraut Source on the jar according to directions.

4. Allow to ferment at room temperature, away from direct sunlight, for 10 - 12 days.

5. When ready, remove Kraut Source, and cover jar with the lid and ring. Store in the refrigerator.

*Fresh would be optimal, but frozen cranberries can be used.

Note: You can keep the cranberries whole, or cut some in half. They look really nice when sliced revealing a four-petal design.

Happy Fermenting!

Reference

https://www.canr.msu.edu/news/cranberries_and_their_many_uses

5 Responses

Ryan

January 11, 2022

This was really good. If you use purple or orange cauliflower, the color will still hold after pickling. I would definitely halve the cranberries; it makes them much easier to eat in the end. If you want to measure the salt by weight, I used a 2% brine; pickles were ready in 10 days. Hot chiles would be a great addition if you like spicy pickles.