Cranberry and Cauliflower Ferment

Cranberries are an underused and underappreciated fruit. Appearing only as a minor condiment next to the turkey at Thanksgiving or subjected to the indignity of being jellied and crammed into a tin can, this crimson fruit should be elevated in our kitchens and dining tables and relished for its delicious, tangy flavor, super-nutritiousness, and beauty. And did you know that cranberries are indigenous to North America? And here are more fun facts about this brilliant red winter berry:

Cranberries were grown by Native Americans, using them for food, fabric dye, and medicinal purposes.

Cranberries were derived from the word “craneberry” as the cranberry flowers resemble the head and bills of Sandhill cranes.

Cranberries may boost immunity and reduce the risk of urinary infections.

Super! Let's ferment some, shall we?

Equipment:
Large mixing bowl (non-plastic)
wide-mouth masin jar (one quart)
A fermentation top, such as Kraut Source

Ingredients:

2 teaspoons, sea salt or Redmonds
1-1/2 cups filtered water
12 oz. (about 4 cups or 340 g) cauliflower florets
1/2 - 3/4 cup (119 - 178 ml) cranberries*
2 cloves garlic, sliced, optional
1/4 cup (59 ml) fresh dill

Directions:

1. Make a brine by dissolving salt in the filtered water.

2. Place ingredients in a bowl and mix well.

3. Put mixed ingredients into a one-quart, wide-mouth mason jar, and assemble Kraut Source on the jar according to directions.
(If you do not have Kraut Source or a similar fermentation device, you can employ the jar-in-a-jar method.)

4. Allow to ferment at room temperature, away from direct sunlight, for 10 - 12 days.

5. When ready, remove Kraut Source, and cover jar with the lid and ring. Store in the refrigerator.

*Fresh would be optimal, but frozen cranberries can be used.

Note: You can keep the cranberries whole or cut some in half. They look really nice when sliced, revealing a cross-like design.

Reference:

https://www.canr.msu.edu/news/cranberries_and_their_many_uses