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Welcome to week 28! Where has this year gone?

This week, I am featuring a recipe from my friend Melanie, publisher of the Pickle Me Too website. Melanie is also a fellow Nourished Living Network blogger and I have really enjoyed getting to know her over the last year or so. You might remember Melanie from when she stopped by back in February and shared her recipe for lactofermented Brussels sprouts. Yum!

I am doing a recipe review of sorts. You see, I have been seeing some of my friends just raving about how amazing Melanie’s Indian Spiced Lactofermented Cauliflower was. I, however, was skeptical. First, I am still new to fermenting and I am not very adventurous. I was a little concerned about the flavor, because I have never really used  a lot of spices in my ferments before. I don’t know why I was concerned, considering curry is one of my favorite foods and I love the Indian spices used to make curry blends.

So, I decided to jump in and try it.

And it was amazing.

Probably one of the best ferments I have ever made.

The only terrible thing about it is that I will no longer be making it. Since I am getting serious about my thyroid health, I will be avoiding all goitrogenic foods, at least for awhile. Once I get a handle on things, I will perhaps add some of them back into my diet, but since lacotfermentation actually increases the goitrogenic effects, I am going to steer clear of fermenting cabbage, cauliflower, chard, etc. When I do add them back into my diet, they will be in cooked form.

Now, a couple notes about this recipe.

1. Melanie’s original recipe uses a Mason jar. Since we are no longer using Mason jars to ferment in, she has written up a handy, dandy post about how to convert your Mason jar ferments to anaerobic jar ferments. Like me, Melanie will at some point get her recipes updated for the anaerobic fermenting method, but until then, this post is great! I will be going back through some of the older 52 Weeks of Bad A** Bacteria recipes and posting updated versions using the anaerobic jars.

2. The original recipe makes approximately 2 quarts. I used a 1.5 liter jar and it fit perfectly.

3. Investing in a kitchen scale is a great idea, so that you can measure out your salt. You will be shocked to discover that the 2% brine that is recommended for most vegetable ferments is way less salty that what your traditional Mason jar recipes call for. One reason I never really liked ferments is because they always were so salty. Some recipes called for 3 tbsp. of salt, but there is such a variance in the size of the salt (from super fine to super course), it was hard to get a consistent recipe.

4. I get a lot of questions as to what jars I like for fermenting and I recommend the anaerobic fermenting systems from my affiliate partner, The Probiotic Jar. High-quality products that will give you a delicious ferment that has gone through all of the proper stages of fermentation (unlike Mason and Fido jar ferments) and will yield the highest levels of gut-healing probiotics.

Make sure you head over to Melanie’s website and show her some love! Learn more about her, check out her selection of fermented recipes, and read her articles on fermentation.

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