Fermented cauliflower ferments the same way as our classic pickles — the only real twist here is adding a few beet slices, which turn the whole jar a striking pink while the cauliflower stays crisp and tangy underneath.
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 small beet, thinly sliced
- 2 garlic cloves, peeled
- Water + fine sea salt (3% brine — see our salt calculator)
Step-by-Step
- Cut the cauliflower into bite-sized florets.
- Layer florets, beet slices, and garlic into a clean jar.
- Mix a 3% brine (30g salt per liter of water) and pour over until fully submerged.
- Weigh down if needed, cover, and ferment at room temperature for 5-10 days.
- Taste starting around day 5 — refrigerate once it reaches the tang and color you like.
For evenly thin beet slices (which help the color spread more consistently through the jar), a mandoline slicer (paid link) makes quick, consistent work of it — a knife works fine too, just less evenly.
Why Add Beets?
The beet is purely for color and a hint of earthy sweetness — it’s not required for fermentation to work. Skip it for plain white fermented cauliflower, or add it for the vivid pink jar that makes this version stand out.
FAQ
Do I need to blanch the cauliflower first?
No — like our other fermented vegetables, this recipe uses raw cauliflower straight into the brine.
Can I use frozen cauliflower?
Fresh is best — frozen cauliflower has a softer texture after thawing and won’t stay as crisp through fermentation.
Save this recipe on Pinterest for your next batch.
Related: Fermented Pickles Recipe · Fermented Green Beans