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a close look of fermented beetroot and cauliflower

Fermented Beetroot, Cauliflower, Garlic & Dill Recipe (Lacto-Fermented Vegetables)

Dani
A vibrant Bulgarian-style ferment made with beetroot, cauliflower, garlic, and dill. Naturally probiotic, gut-friendly, gluten-free, and prepared through simple wild fermentation.
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Prep Time 20 minutes
Cook Time 0 minutes
Fermenting time 7 days
Total Time 7 days 20 minutes
Course Fermented foods, Salad, Side Dish
Cuisine Bulgarian, Eastern European, European
Servings 2 Jars
Calories 18 kcal

Equipment

2 Preserving Jars
2 Fermentation weight

Ingredients
  

  • 1 medium Beetroot peeled and sliced into sticks or wedges
  • 1 medium head Cauliflower in florets
  • 4 cloves Garlic peeled
  • 1 handful Dill fresh
  • 1 whole cabbage leaf to use as a weight
  • 30 g Salt non-iodised sea or pink, for brine
  • 1 L Water filtered or boiled-and-cooled
  • 1 handful Black peppercorn optional

Instructions
 

  • Rinse your glass jars with boiling water and leave them to air-dry.
  • Slice or chop the beetroot evenly, chop the cauliflower into florets, peel the garlic, and rinse the dill.
  • Dissolve 30 g of sea salt in 1 L filtered or cooled boiled water to create a 3% brine.
  • Layer beetroot, cauliflower, garlic, and dill inside the jar. Press the vegetables down gently to remove air pockets.
  • Pour the brine over the vegetables until they are fully submerged. Leave a few centimetres of space at the top of the jar.
  • Fold a clean cabbage leaf over the top and place a small fermentation weight or a clean, heavy glass to keep everything submerged.
  • Close with a fermentation lid or keep a standard lid slightly loose. If the lid is tight, burp the jar daily for the first 2–3 days to release built-up gases.
  • Leave the jar at 18–22°C for 5–7 days.
  • Expect bubbles and cloudiness—both normal signs of active lacto-fermentation.
  • Start tasting on day 5.
  • When the flavour is tangy, crunchy, and vibrant, remove the weight and store the jar in the fridge. It will keep for 3–6 months.

Notes

Sodium levels vary by brine concentration.
Beetroot will naturally colour the entire ferment a deep pink—this is normal and beautiful.
If garlic turns blue or turquoise, it is safe to consume; this occurs due to a natural reaction between sulphur compounds and amino acids.
Always keep vegetables submerged to prevent mould—this is the golden rule of wild fermentation.
Store the finished ferment in the fridge to slow further fermentation.
The flavour intensifies over time; feel free to ferment longer for more tang.

YourDani x x

Nutrition

Serving: 50gCalories: 18kcalCarbohydrates: 4gProtein: 0.6gFiber: 1g
Keyword Bulgarian fermented vegetables, fermented beetroot and cauliflower, fermented beetroot recipe, fermented garlic and dill, gut-friendly fermented foods, lacto-fermented vegetables, probiotic vegetables, wild fermentation
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