Pickled cauliflower, also known as pickled cauliflower, is a long time folk tradition of pickled small dishes, with its sour and crisp taste and appetizing and digestive effect is loved by the people. Pickled pickled cauliflower seems simple, but want to make colorful and fragrant pickled cauliflower, master some tricks is essential.

Selecting materials:

The first step in pickling pickled cauliflower is to select fresh, tender white cauliflower. Fresh cauliflower buds are firm and free of pests, and the pickled flavor is more crisp. The variety of cauliflower also affects the effect of pickling, choose the ball tight, buds small varieties, pickled cauliflower flavor is better.

Cleaning:

When cleaning fresh cauliflower, first rinse the surface with water to remove dust and impurities, then break the cauliflower into small pieces and immerse them in water for about 15 minutes to remove impurities and bitter taste in the cauliflower. Drain the cleaned cauliflower to prepare for the next step of pickling.

Salting and Dehydration:

Salting is an important step in pickling cauliflower, and it is also the key to dehydrating and sterilizing it. Put the drained cauliflower into a clean and waterless altar or container, add an appropriate amount of salt (usually added at 5%-8% of the weight of the cauliflower), and mix well. After salting, the cauliflower will gradually come out of the water, shedding the water in the cauliflower, inhibiting the growth of bacteria, and creating a suitable environment for the later fermentation.

Pickling process:

After one day of salt pickling, the cauliflower has basically been dehydrated, and at this time, you can add an appropriate amount of sauerkraut broth, which is rich in lactic acid bacteria and can promote the natural fermentation of cauliflower, producing a sour flavor. If you don't have ready-made sauerkraut soup, you can use white vinegar or rice vinegar instead, but pay attention to controlling the amount of vinegar so as not to pickle the cauliflower too sour.

Sealing and Fermenting:

After adding the sauerkraut broth, seal the container by compacting the mouth of the altar with a heavy object. The altar or container should be chosen to be leak-free and breathable, sealed and placed in a cool place for fermentation. Fermentation time is usually 15-20 days, during which you can open the mouth of the altar every few days to ventilate and discharge the carbon dioxide produced in the altar to prevent the cauliflower from deteriorating.

Pickling completed:

When the fermentation is complete, the pickled cauliflower is basically pickled successfully. Open the mouth of the altar, fish out the pickled cauliflower, drain the soup and enjoy. The pickled cauliflower is acidic, crisp and tender, appetizing and detoxifying, whether eaten directly or as a coleslaw or side dish, it has a distinctive flavor.

Tips Summary:

Selection of fresh white: fresh white cauliflower taste more crisp.

Clean: Soak and wash to remove dust and impurities and bitter flavor.

Salting and dewatering: Inhibit the growth of bacteria and create conditions for fermentation.

Add sauerkraut soup: promote natural fermentation and produce sour flavor.

Sealed fermentation: sealed fermentation in a cool place for 15-20 days.

Periodic aeration: expel carbon dioxide to prevent spoilage.

Mastering these tips, you can also easily pickle sour, crisp and tender pickled cauliflower at home, adding appetizing and delicious flavors to your table.