Ingredients
12
12 servings
- •2 cups water
- •1 cup seasoned rice vinegar (such as Nakano®)
- •¼ cup white sugar
- •2 tablespoons kosher salt
- •1 teaspoon ground turmeric
- •1 (2 pound) cauliflower, cut into florets
- •1 ½ teaspoons kosher salt
- •9 small Thai chile peppers, tops trimmed
- •6 cloves garlic, peeled
- •2 teaspoons whole black peppercorns
Instructions
- Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
- Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
- Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
- Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.
Nutritional Facts
Per 12 servings
- Calories: 47
- Carbohydrate: 11g
- Fat: 0g
- Fiber: 2g
- Protein: 2g
- Sugar: 7g
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