Brine: 2 cups of filtered water & 1 tablespoons of fine sea salt
1 Quart sized mason jar or two pint size mason jars
Instructions
Make the basic brine by combining 2 cups of purified water with 1 tablespoons of sea salt. Set aside. Make sure the brine is at room temperature.
Cut up the cauliflower into florets and place in the jar. Add slices of lemon and Bay leaf while you are putting Cauliflower in the jar. Leave 1 inch of head space.
Add the garlic, spices, herbs, and whey into the jar,
Pour the brine into the jar until veggies are completely covered in brine.
Push the glass weight on top of the veggies and push until liquid covers the glass. Add Filtered water if the liquid doesn't cover the glass weight.
Put the Silicone Airlock Lid on top of the glass jar and then twist the metal rind on the jar
Set on your counter away from direct sunlight for 5-7 days. Stir the surface of the brine every few days or shake the jar up to prevent mold from forming on the surface.
After 4 or 5 days the brine will become cloudy. Taste a veggie to see if it’s ready. When you open the lid it should have a pleasant pickle/ sour smell. They should taste sour and be a little effervescent. If they are sour enough for you, store them in the refrigerator for the long term. Otherwise allow them to ferment a little longer.
Pickles will last several months in the refrigerator. If brine gets low due to evaporation make more basic brine and top the jar off.
Notes
Notes Simple guidelines to tell it’s fermenting: 1. The pickles will become duller in color. 2. The brine will become cloudy 3. Small air pockets will form. 4. When you open a lid (if it was closed tight in the first place) gas will escape making a hiss sound. 5. It will take on a sour flavor.
Recipe by Homemaking Divas at https://homemakingdivas.com/mediterranean-cauliflower-pickles/