Fermented vegetables

Keep the green leaves of the cauliflower and clean it well. Make brine with 2% salt: dissolve 20 grams of salt per liter of water with stirring.

First put the beetroot in the pot, then the roots and then the cauliflower. Add mustard seeds, garlic, thyme and rosemary.

Pour over the brine water and place a cauliflower leaf on it so that all vegetables are well underneath. Add some extra water if the vegetables are not completely covered.

Close the container well and let rest for 15 days in a warm, dark place. Then open the pot, creating small bubbles. Delicious as a snack, in salads or as pickles.