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Lacto-fermented curried cauliflower is a great way to get more probiotics and reduce carb- and sugar-intake for those struggling with candida and FODMAPS foods. If you have an issue with foods that are fermentable, it only makes sense to ferment before consuming, right?
That’s exactly what we did for my son, who struggled with multiple digestive issues including all the symptoms of SIBO. We fermented all. the. things. This allowed him to eat a wide variety of foods that would otherwise cause him painful symptoms.
This fermented curried cauliflower recipe features aromatic spices such as:
This is the curry powder I use. I buy it in bulk because we enjoy curry in a variety of dishes and therefore run out of it quickly. But if you don’t want to buy your curry powder in bulk, you can also check out the 1.9oz jar here. They have several other curry blends available, but I find this one tastes the most authentic.
These spices remind me of growing up in Jamaica. Jamaica has plenty of influence from Asian countries, including India, Syria and Lebanon. They brought many of these aromatic spices with them, and it is included in many popular Jamaican dishes such as curry chicken and curry goat.
I moved to the United States many moons ago, but curried dishes are still one of my favorites. So it’s no surprise that I like to curry cauliflower whenever it’s in season!
Some ferments have a funky smell even after fermentation is complete (I’m not calling any names, *cough* kimchi!), but this one smells amazing. If you love the smell of Indian foods, you will LOVE this!
Lacto-fermented Curried Cauliflower
- 3.5 lbs cauliflower (cut into bite-sized pieces)
- 1 small onion (or ~1/2 large onion, sliced finely)
- 6 cloves garlic (whole or cut in half)
- 2 tbsp curry powder
- 8 cups water
- 40 g
- Add 2 tbsp curry powder to your jar.
- Add the garlic cloves next.
- Add in your sliced onions. I like to use this slicer for perfectly even (and delicious) slices.
- Fill your jar with bite-sized pieces of cauliflower, to the shoulder. There should only be about an inch or so of space to the neck of the jar.
- Put your glass weight on top of the cauliflower, if using one. I do prefer to use a weight for cauliflower, but in my experience it isn't 100% necessary. If you do not have a weight, I would recommend swishing your jar around every few days to discourage kahm yeast growth.
- Mix 40g salt and 8 cups of water to make your brine.
- Pour your brine over the cauliflower, to cover cauliflower and weight. You should still have about an inch or so of space between the food and the neck of the jar.
- Allow to ferment for 1-2 weeks at room temperature, or until active fermentation starts to slow down.
- Move to the fridge, where you can allow to age and develop flavor for another 2 weeks.
I really hope you will try this recipe, because when you culture curried cauliflower, you are taking fresh cauliflower and preserving it for months! It stays crunchy, it smells and tastes amazing, and it’s full of probiotics and enzymes to boot!
It’s a great way to have an easy snack or something to throw into your salads, or to eat as a side dish.
Don’t forget to pin this recipe so you can easily find it later!