You will adore these fermented beets and cauliflower with garlic and dill as a side dish, condiment, or flavorful snack on your antipasto platter. Packed with gut-friendly bacteria (probiotics!), this recipe serves as a versatile template for lacto-fermented pickles that can be used to preserve various surplus vegetables. Plus, that vibrant color is simply irresistible!
Pickling vs Fermenting
The key distinction between pickling and fermenting lies in the preservation process, resulting in the tangy, sour taste. Pickled foods are preserved in an acidic brine, typically made with vinegar, imparting a sour and often sweet flavor due to added sugar. On the other hand, fermented foods acquire their tanginess from the lactic acid produced during the reaction between sugars and bacteria. Sauerkraut and kimchi are examples of fermented foods, while gherkins are typically pickled. While pickled vegetables are delicious, they lack the live bacteria beneficial for gut health!
Fermented Beets & Cauliflower
This fermentation recipe not only preserves beets and cauliflower but can also be applied to carrots, beans, radishes, onions, or peppers. In addition to using salt for preservation, aromatics like garlic, green onions, black peppercorns, bay leaves, and fresh dill are included for flavor. Dill pairs wonderfully with fermented vegetables!
These are gluten-free, paleo, Whole30, low-carb, Mediterranean, low-calorie, and vegan-friendly.