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Last Updated on July 1, 2022 by Renee’

Who doesn’t love pickles? Especially when you can make something besides cucumber pickles & when you can make them fermented to get all those wonderful probiotics! Learn more about Leaky Gut & why probiotics are so important here!

So I went searching on Pinterest (as I always do) for different veggies that I could ferment, especially with summer just around the corner. So I got busy.

I had a large head of organic cauliflower in the fridge that I needed to do something with. You know how expensive organic vegetables are! This is a great way to preserve food & get extra probiotics in at the same time! Double win!

These Cauliflower Pickles turned out sooo good! I eat them right out of the jar! So addicting! It’s hard to believe they are so healthy! They are great served with my Paleo AIP Portabella Rosemary Garlic Hamburger Stacks! Both my German Shepherds love them too! 

Ingredients:

• 1 large head of organic cauliflower
• 1-3 Tbs. sea salt (I used 2)
• 4 cups filtered water (might need more depending on how large your cauliflower is) Ratio of salt to water is 1-3 Tbs. to 4 cups of water
• seasonings optional – garlic cloves, dill, black peppercorns, mustard seeds, red pepper flakes, coriander seed, etc…  (Leave out peppercorns, mustard seed, coriander seed & red pepper flakes for AIP)

Optional:

• optional: 1-2 grape leaves, oak leaves, horseradish leaves, black tea leaves (this is supposed to make them crispier) I didn’t have any & they turned out great! (In all the time I have been making this, I haven’t used them. If making cucumber pickles, it’s a must)
• optional: 1-2 probiotic capsules or 1-2 Tbs of sauerkraut juice. (Makes it ferment faster. I didn’t use either & they turned out great!)

*Leave out black peppercorns, mustard seeds, red pepper flakes & coriander seeds if AIP

Tools:

• Colander
• Knife
• Cutting Board
• Fido jars or 2-quart jars or 3-pint jars depending on how big your cauliflower is.  You can use regular mason jars but you would need to burp every day or two. I really like the Fido jars for fermenting. Just make sure to put a plate underneath just in case they overflow during the fermentation process.

Directions:

• Mix salt with water to dissolve. If heated, let cool.
• Wash, but don’t scrub, cauliflower
• Cut or break into bite-size pieces
• Put any seasonings &/or probiotics that you wish to in jar(s). I added 2-3 garlic cloves per jar, a few black peppercorns, some coriander & about 1 tsp of dried dill (I didn’t have fresh).
• Pack cauliflower into Fido jar(s) leaving about 1 inch from the top of Fido jar
• Pour brine over cauliflower enough to cover the top of cauliflower leaving at least 1 in of headspace. Make sure the cauliflower is fully submerged. (can use a weight if you like)
• Close lid & store in a dark cool room for at least a week to 10 days or longer if you prefer. (Make sure to burp it every day or two) I left mine a couple of weeks. You could leave 3-4 weeks. I couldn’t wait!

*Scroll down for Printable Recipe Card.

Filtered Water:

Tap water contains chlorine, which can inhibit fermentation. Use spring or distilled water instead. I am on well water so I don’t have to worry about chlorine or fluoride but I do worry about runoff water so I have a Berkey Filter. The Berkey water filter systems are actually water purifiers because they remove bacteria and viruses also that conventional filters can not, not to mention heavy metals, pharmaceuticals etc… Read more about it here. 

I highly recommend it! I even take it when I travel. 

Salt

Salt with iodine or anti-caking agents can inhibit fermentation. I use natural sea salt.

Brine

Four cups of brine is enough for approximately three-pint jars of cauliflower. The ratio for brine is 1-3 Tbs. of salt to 4 cups of water.

More Fermented Recipes:

• Homemade Sauerkraut
• Fermented Pickled Okra
• Fermented Dilly Green Beans
• Fermented Pickled Red Onions
• Honey Fermented Red Onions
• Fermented Cherry Tomatoes
• Paleo Sauerkraut Salad
• Fermented Pickled Celery

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How to Make Fermented Cauliflower Pickles

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Ingredients

• 1 large head of organic cauliflower
• 1-3 Tbs. sea salt (I used 2)
• 4 cups filtered water (might need more depending on how large your cauliflower is) Ratio of salt to water is 1-3 Tbs. to 4 cups of water
• seasonings optional - garlic cloves, black peppercorns, mustard seeds, red pepper flakes, coriander seed, dill, etc...
• optional: 1-2 grape leaves, oak leaves, horseradish leaves, black tea leaves (this is supposed to make them crispier) I didn't have any & they turned out great!
• optional: 1-2 probiotic capsules or 1-2 Tbs of sauerkraut juice. (I didn't use either & they turned out great!)

Instructions

1. lMix salt with water to dissolve. If heated, let cool.
2. Wash, but don't scrub, cauliflower
3. Cut or break into bite-size pieces
4. Put any seasonings &/or probiotics that you wish to in jar(s). I added 2-3 garlic cloves per jar, a few black peppercorns, some coriander & about 1 tsp of dried dill (I didn't have fresh).
5. Pack cauliflower into Fido jar(s) leaving about 1 inch from the top of Fido jar
6. Pour brine over cauliflower enough to cover the top of cauliflower leaving at least 1 in of headspace. Make sure cauliflower if fully submerged. (can use a weight if you like, I didn't)
7. Close lid & store in a dark cool room for at least a week to 10 days or longer if you prefer. I left mine a couple of weeks. Could leave 3-4 weeks. I couldn't wait!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Travel Berkey Water Filter with 2 Black Berkey Filters and 2 PF2 Fluoride Filters
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  Bormioli Rocco Fido Square Jar's With Blue Lid, 67-3/4-ounce (set of 2)
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  REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
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  Simply Organic Dill Weed, Cut & Sifted, Certified Organic | 0.81 oz | Anethum graveolens L.
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  McCormick Gourmet Organic Whole Black Peppercorns, 1.87 oz
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  Naturevibe Botanicals Organic Garlic Granules, 2lbs (2 Pack of 1 lb each)