|Cut cauliflower into bite-sized pieces.|
|Then pack them tightly into one quart jars.|
|Add one Tablespoon of salt to each jar.|
|Cap the jar tightly, and shake the jar briskly, to distribute the salt throughout the jar.|
During the fermentation process, the liquid may get cloudy and bubble, and the jars give off quite a sulfurous odor, so we store ours on the screened porch.
Lacto-fermented vegetables increase in flavor over time, but they may be eaten after the initial room-temperature brining. The cauliflower will have a tangy flavor, reminiscent of the flavor of beer. And, like beer, it is an "acquired taste:" a bit surprising at first, but then quite addictive.
For a complete discussion of the nutritional benefits of lacto-fermentation see the book Wild Fermentation by Sandor Ellix Katz.