Fermentation Station Cauliflower & Crispy Rice Balls | Makin' It! | Brad Leone

ALL ABOARD, THE FUNK TRAIN'S LEAVIN THE FERMENTATION STATION!! Today we're doing a 5 day ferment of a nice Cauliflower and Pepper mix, which we tucked in to a crispy onigiri rice ball. Put it on a sandwich! Put it in your squid! Make raviolis with it! Put it on butternut squash (??)

Fermenting at home is easier than you think, and this one's a quickie. As always, put on your food safety hat and remember to use fermentation-safe vessels, and calculate your total salt by ‼️2% of the weight‼️ of your ingredients. Make sure your vegetables are washed and your jars and containers are super sanitized so you don't get any bad bacteria boo-boos mixed up in your ingredients. After the fermentation is done, store it in a jar in the fridge. Save your brine and use it for something else down the line!

IN THE JAR:
-Cauliflower, organic (1 head)
-Sweet peppers (a handful)
-Jalapeeeno (1)
-Garlic, crushed (2 cloves)
-Kimchi Juice or other leftover brine (boutta tablespoon)
-Wourder (1 quart)
-Sugar (20 grams)
-Salt (2% of total weight of ingredients)
-Dried oregano, medicinal grade (a little bit)
-Bay leaves
-Black peppercorns (12)

RICE BAWLS:
-Short grain rice
-Pork fat (a little bit)
-Shoyu (a little bit)
-Black sesame seeds

Shot by: Ian Deveau & Mitch
Edited by: Hobson Feltus
Assistant Editor: Mia Weinberger
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
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Fermentation Station Cauliflower & Crispy Rice Balls | Makin' It! | Brad Leone