Vermont Fermentation Adventures Cauliflower Sunshine Pickles
Crunchy. Tangy. Delicious. Cauliflower Sunshine Pickles are the first cousin to their namesake, Sunshine Sauerkraut. Eat them right out of the jar (we hope you can stop before you finish them off!) or add them as a colorful, healthful, magnificent topping to any meal.
Pete's Greens organic cauliflower and garlic, Bear Roots organic carrots and onions, well water, Celtic Sea Salt®, organic turmeric root, organic ginger root, organic ground turmeric, organic ground black pepper, organic cumin seeds, organic coriander seeds, organic cardamom pods, organic bay leaves, and loads of love
Fermented foods will continue to ferment after they are packaged. Refrigeration slows the process greatly and will maintain the color, texture and flavor of veggie ferments the longest. Cold storage between 30-60 degrees Fahrenheit works well too. Remember that fermentation was one of the original methods of food preservation before refrigeration existed. Krauts and pickles would be stored in massive barrels in barns and root cellars, and it was expected that they would become more tender, tarter and perhaps mold a bit on top as they did. While perhaps not a perfect system, it allowed for pre-industrial folks to access important nutrition that they would have gone without until the next harvest. Enjoy fermented vegetables on salads, sandwiches, grain bowls or straight out of the jar! It is recommended to not heat fermented foods in order to keep the probiotics alive and receive all of the benefits.