Lacto-fermented Curried Cauliflower
A fermented cauliflower dish flavored with aromatic curry spices. This recipe makes 2 liters/quarts.
Servings: 2 L
Ingredients
- 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
Brine
- 8 cups water
- 40 g
salt
Instructions
- 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.
- Enjoy!
Notes
Spices on the bottom of the jar: You can put the curry powder at the bottom like I do, or you can mix it directly into the brine. Keeping the onions and garlic at the bottom keep them from floating up, however, so I recommend leaving those at the bottom.