So, my husband could not wait one week to open up the pickled cauliflower. As a result, in less than 24 hours after I made the pickle, he decided to open it.
As a result, I jumped onboard and decided to see what it tasted like.
The florets were cooked, yet crunchy. There was a very strong taste of the spices: coriander and fennel seeds. It was just the right amount of salt and vinegar.
I think I can say that the overall result is very positive. I still don’t have an analysis method as structured as with bread, but I will develop it in the next few experiments.
All in all, it was a good pickle and if my husband doesn’t open the second jar before we complete 1 week from pickling, I will post here if there were significant differences.