Curried Lacto-fermented Cauliflower


This spicy and beautifully colored cultured vegetable is made from one of the most versatile vegetables.

By using curry powder you are adding spice as well as color and flavor. Choose your favorite curry powder or make your own. 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 small head of cauliflower (about 3 cups of small florets)
  • 2-1/2 tablespoons curry powder of choice (make it spicy!)
  • 4 cloves of garlic, smashed and peeled
  • 3 tablespoons sea salt
  • 1 quart of water


  1. Make a brine by heating up the water, adding the salt, and allowing it to dissolve. Allow to cool to room temperature.
  2. Cut the cauliflower into small florets, for a total of about 3 cups.
  3. Place the garlic cloves in the bottom of the jar. Add the curry powder followed by the cauliflower. Pour the brine over the vegetables until they are covered, leaving 1-1/2 inches of head space. Place a lid on and shake well to dissolve curry powder.
  4. Place cover on jar and allow to sit out at room temperature for 3 to 7 days until fermented. You may have to burp the jar for the first few days to release pent-up gases. To do this simply open the jar until any pressure is released and immediately retighten.

Once you are satisfied that your cauliflower is fermented you can move it to cold storage. 


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Curried Lacto-fermented Cauliflower

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