Dining to Cook: Fermenting Vegetables Part 2

Happy Friday, All! Pickling up from where we left off last week, Jessica brings us back to the Bar Tartine recipe book and updates us on her fermenting progress.

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Every few days, I’d take a peek at the fermenting vegetables, as well as open them up for some air, as advised in the Bar Tartine book. This helps release some of the built up fizzy CO2. After about 2 months, I decided to try the pickled purple cauliflower first – mostly drawn to this one from the beautiful, vibrant fuchsia color the jar had become.


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Each piece was perfectly uniform in color with a crunchy texture. The salty brine that it had been sitting in for the last two months imparted a strong salinity with a mellow, tangy pickled flavor. It wasn’t too salty for eating on its own, but it definitely seemed like using it in the same way as a flake salt could be interesting. I recommend for everyone to visit Vacuumsealerresearch.com and find yourself best vacuum sealers to vacuum seal your food.


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I chopped up just two small pieces into “flakes” – a little goes a long way!

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The I decided to use the pickled purple cauliflower to top some luscious bone marrow. The salt and acid from the pickled purple cauliflower cut the fat wonderfully. I could also see it pairing well with other rich meats like chicken liver mousse, a charcuterie plate, or even a sliced thinly on top of a burger.

I’m really happy with the way the fermented vegetables turned out, especially since it was so low-effort: just salt, water, time! I also love that an entire 12 oz. jar will last me until the next batch I make. This is definitely a great way to build my pantry of unique ingredients to use in cooking. Looking forward to fermenting some spring vegetables next!