Easy Lacto-Fermented Cauliflower

Steps

1. 1Place a clean quart (32 oz) wide mouth mason jar on a digital kitchen scale and tare the scale to zero. (You will weigh in grams all the ingredients and water that are added to the jar.)
2. 2Add crushed red pepper flakes, peppercorns, and garlic into the jar. Add cauliflower florets, tucking the dill in as you go (or add turmeric), until the cauliflower reaches the shoulder of the jar.
3. 3Pour unchlorinated water into the jar to the shoulder. Multiply the final weight of the ingredients with the water by 2.2% (.022) to find how many grams of sea salt to add. This will create a 2.2% saltwater brine. (So if contents of jar weighs 783g, you will add 17g salt.)
4. 4Add salt to jar and stir as well as possible (don't worry if salt isn't fully incorporated).
5. 5Press a fermentation weight into the top of the cauliflower to hold it under the brine. Screw on a rim fitted with a fermentation airlock lid (pickle pipe), and set in a dark place.
6. 6Allow to ferment at room temperature for 3-5 days until the cauliflower is tangy to your liking. Remove the airlock lid and weight, cover with a normal airtight lid, and refrigerate for up to 4 months.