Lacto-fermented cauliflower and red onions.

The red of the onion dissolves into the brine and gives the cauliflower a lovely pink color :>.


@rek looks fantastic. Do they keep a good snap after fermentation or do they soften a bunch?

@peregrine Depends how long you wait. After 2 weeks they'll have more crunch than if you wait a few months. Tho i made these a while ago (can't remember when) and they still have *some* crunch.

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