Lacto-Fermented Romanesco, Carrots, and Celery Pickles

Ever find yourself wandering through the organic produce section of your favorite grocery store and stumble across this fractal-shaped wonder? Don’t be afraid of it. Adopt it and bring it home for some fermenting fun!fullsizeoutput_5The Romanesco Broccoli is as tasty as it is beautiful.  Its fractal shape and chartreuse color makes it a vibrant addition to the fermentor’s table.  Adding Celery and Carrots to the combo makes for an even better picture and great flavor.fullsizeoutput_18

Lacto-fermentation pickling is super easy.  What you will need:IMG_8961

  • Water brine. Brine ratio is 1 gallon filtered water to 1/2 cup of pickling salt
  • Romanesco Broccoli cut into bite-size pieces
  • Carrots chopped into sticks/wedges
  • Celery Sticks
  • Garlic cloves
  • Grape leaves
  • Mason Jars
  • Air locks and seals
  • Peppercorn, red pepper flakes, or any seasoning you would like to use (Fresh dill, coriander, cumin). We also suggest our Live Cultures Fresno Mango Seasoning

Step 1:

Add 2-3 garlic cloves, 1 tablespoon peppercorn, and 1 tablespoon red pepper flakes (or add to your taste)

Step 2:

Fill mason jars with Carrots, Romanesco, and Celery

Step 3:

Fill jars to the top with brine water. Make sure all vegetables are submerged in brine (keep under the brine and all will be fine)

Step 4:

Top jars with 2 Grape leaves, pressing down over the vegetables to make sure they’re under the brine. Grape leaves act as a follower and weight to keep veggies from popping up above the brine. They also contain tannins which help keep the lacto-fermented veggies crisp.

Step 5:

Add air locks and seals. Set in a cool dark place for 5 to 7 days. Taste after 5 days to check fermentation process. Once you have reached the fermentation level that fits your taste, place in fridge. Your finished product should last up to 6 months once refridgerated.fullsizeoutput_9

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