Why Pickled Cauliflower Develops a Bloom
Using inappropriate salt can cause pickled cauliflower to develop a bloom. When pickling cauliflower, you must use sea salt crystals. This salt is produced through the evaporation of seawater, leaving behind crystals that are cleaned but not refined, thus retaining trace minerals such as iron, zinc, sulfate, carbonate, potassium, magnesium, and calcium. Sea salt is approximately 80% sodium chloride (NaCl) and has a sweet aftertaste with mineral and iron notes.
In contrast, refined salt is sea salt that has been processed to remove these trace minerals, resulting in 97-99% sodium chloride content. This type of salt has a much sharper, saltier taste without the nuanced aftertaste.
Additionally, refined salt may be fortified with iodine and anti-caking agents to prevent lumping. Dextrose, a form of sugar, may also be added to stabilize the iodine content. Using refined salt for pickling vegetables can lead to discoloration and the development of a bloom.
Selecting Fresh Cauliflower
There are two main types of cauliflower: white and green (also known as ‘artichoke’ cauliflower due to its greenish hue). Choose the type that suits your preference.
The ‘artichoke’ variety has fewer seeds and thicker flesh. It is suitable for both quick and pressed pickling methods and turns yellow during the pickling process. Select semi-ripe cauliflower heads, neither too young nor too mature.
After purchasing fresh cauliflower, it is recommended to sun-dry it gently. This process helps remove excess moisture, ensuring a crisp texture when pickled.
Soaking and Washing Cauliflower
Trim the stems of the cauliflower but not too closely. Remove only the stems, keeping the florets intact. As you trim, soak the cauliflower in water to prevent discoloration. Then, rinse it with clean water and toss with sea salt crystals. This process helps remove excess moisture, ensuring crispness, and acts as an antibacterial step to prevent spoilage and blooming.
Preparing the Brine
Peel and slice some garlic; slice some young ginger, and if desired, slice some chili peppers for added spice. For the brine, use boiled and cooled water, mixing 50 grams of sea salt crystals per liter of water. You can boil the water and salt together, but ensure the brine is completely cool before using it.
Adding a small amount of sugar can expedite the pickling process, promoting faster souring.
Pickling the Cauliflower
Use ceramic, porcelain, or glass containers for pickling. Sterilize the containers by washing and scalding them with boiling water. Ensure they are thoroughly dry before use.
Rinse the salted cauliflower with clean water and drain it. Arrange the cauliflower, alternating with slices of ginger, garlic, and chili peppers if using. Pour in the prepared brine to cover the vegetables completely.
Use a bamboo mat or a plate to weigh down the cauliflower, ensuring it remains submerged. This step helps prevent discoloration, spoilage, and blooming. After 2-3 days, the cauliflower will turn yellow and develop a sour taste, indicating it is ready to be consumed. The pickling time may vary depending on the weather conditions.
Store the pickled cauliflower in a cool, dry place. If the weather is warm and you wish to slow down the fermentation process, refrigerate the container. Use clean spoons and chopsticks to handle the pickled cauliflower to prevent bacterial contamination.
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