First cousin to Sunshine Sauerkraut, Cauliflower Sunshine Pickles might be my favorite ferment. Don’t tell the others! Keep in mind that prebiotics— or the indigestible fibers found in plants like onions, garlic, turmeric and ginger— and probiotics— or the beneficial bacteria that are essential to fermentation— are critical to a healthy diet and lifestyle.
Enjoy these irresistibly crunchy and tangy pickles, straight out of the jar.
“Yummy Cauliflower Sunshine Pickles! I have been enjoying these as part of a sort of Ploughman’s Lunch with toasted Sprouternickel bread and various good cheeses…. Tastes healthy and fresh and a nice change in the wintertime.”
Servings in a pint jar: 15,
Servings in a quart jar: 31,
Serving Size: 2 Tbsp (28g),
Amount Per Serving: Calories 5, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 240mg (10% DV), Total Carbohydrates 2g (1% DV), Fiber 0g (0% DV), Total Sugars <1g (Includes 0g Added Sugars, 0% DV), Protein 0g, Vitamin D (0% DV), Calcium (0% DV), Iron (2% DV), Potassium (2% DV).
If ever you were looking for a fermented food for a snack, Cauliflower Sunshine Pickles is it.
- Delicious, forkable, fingerable right out of the jar.
- Lovely on a charcuterie platter.
- Amazing with bread and cheese for a simple, nourishing lunch.
- Easy to eat and awesome human fuel for your next road trip.
As I mentioned above, the Cauli Sun Pix, as we call them for short, are my favorite ferment, not only for their flavor, but also for their wonderful versatility. Who wants to subsist on potato chips and soda while they are on the road when you could have Cauli Sun Pix and their delicious brine instead? Seems like a no brainer—or, as we say in the Fermentery, a no-BRINER (snort!)—to me. But, you know, I am a fermentation freak.
These lovely pickles, pictured here in their just-mixed-not-yet-fermented stage, are the quintessential product of my fermentation fervor. Give them a crunch and decide for yourself: are they your true favorites too?