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!The 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.
Lacto-fermentation pickling is super easy. What you will need:
- 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
Add 2-3 garlic cloves, 1 tablespoon peppercorn, and 1 tablespoon red pepper flakes (or add to your taste)
Fill mason jars with Carrots, Romanesco, and Celery
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)
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.
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.