I have seen broccoflower or also called romanesco in the market recently. Since it is in season it is easer to get it at a good price. Time to ferment in my mind!

I take the head and break the spears off into bite size pieces. I wash thoroughly in the sink. There are often a few little black insects to pick off. I place in a large mason jar or two ( depending on how large your vegetable is.

Mix salt with warm water and wait for it to become room temperature before pouring the brine over the fresh vegetable.

~1 tablespoon of salt per pint jar or 2 tablespoons of salt per quart jar (kosher or Himalayan salt)

I use a glass weight to hold my vegetable under the brine. I then put my plastic lid on tight and put in a warm area 65-75 degree area that is out of direct sunlight. It is winter here and I expect my vegetables to take at least two weeks to ferment. It can take up to a month if it stays cold. I watch for the water to get foggy and I taste after two weeks. Put in the fridge when you feel it peaks your interest. It is a learn as you go process. If you see mold, especially blue or green dry mold toss the batch! A slight film is fine, take a spoon and scoop off what ever concerns you. Cloudy water is GOOD.

Good luck and have fun!



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