Pickled cauliflower

You will need:

2 L jar
1 packet of Nordwise® Vegetable Sourdough
650 g of cauliflower (cleaned, steamed)
1 red onion

Seasonings : mustard seeds, cumin (a little)

Brine: 1 tablespoon of sugar, 2 tablespoons of salt

Preparation:

Clean the cauliflower, cut it into smaller florets, place it in cool salt water for a couple of hours (1 teaspoon of salt per 1 L of water) to remove the caterpillars, and then steam for 1-2 minutes, cool under running water. Clean the spring onion and cut it into rounds. Stack the pre-prepared vegetables tightly in a clean glass container, add mustard seeds and a little cumin between the layers. Add 1 packet of vegetable leaven to 100 ml of water, mix and pour over the vegetables. Fill the jar with brine (1 tablespoon of sugar, 2 tablespoons of salt per 1 liter of water) and let the mixture ferment for 2 days at 22 degrees, depending on the desired acidity. Pickled vegetables can be eaten immediately or stored at refrigerator temperature.