Curried Lacto-fermented Cauliflower
Cauliflower is such a versatile vegetable, it's a great one for fermenting. By adding your favorite curry powder blend, you are adding color as well as spice and flavor. The tang of the lactic acid combines with the heat and warmth of the curry spices to create a delicious, fresh, and crunchy curried vegetable.
1 quart of water
3 tablespoons sea salt
1 small head of cauliflower (about 3 cups small florets)
2½ tablespoons curry powder
4 cloves garlic, peeled and smashed
Heat water; add salt and stir to dissolve completely. Cool to room temperature. Set aside.
Place garlic cloves in the bottom of a quart-size glass jar. Add curry powder, followed by cauliflower florets.
Pour cooled brine over vegetables until completely covered, leaving 1½ inches of head space.
If necessary, weigh the florets down under the brine.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the cauliflower is finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as the cauliflower ages.
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