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.
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!