Recipe: Lacto-Fermented Curry Cauliflower
We've been smitten with lacto-fermented curried cauliflower for years. It's tangy, crunchy, super flavorful and a gorgeous yellow. But unlike some of our ferments that we forget about for weeks or months the trick is only letting the cauliflower ferment for a couple days at room temp before moving to the fridge.
The shorter fermentation means that you're getting just the right amount of tang (and not full blown sour) which pairs super well with all the flavors of this heavily spiced brine. We start tasting on day three and normally move it to the fridge by day five. Heavily spiced, these cauliflower pickles are one of our favorite snacks straight out of the jar or tucked into a sandwich.
- 1 small cauliflower
- 4 garlic cloves, smashed
- 2 dried chilis
- 2.5 tablespoons kosher salt
- 1 tablespoon curry powder
- 1 tablespoon chili powder
- 1 tablespoon turmeric powder
- 1 teaspoon cayenne
- 3 cups water
Dissolve salt in 3 cups of warm water, let cool to room temperature. Set brine aside.
Rinse and cut cauliflower into florets.
Pack fermentation jar with cauliflower, chilis, and garlic cloves.
Whisk curry powder, chili powder, turmeric and cayenne into brine.
Add fermentation weight to jar and pour in brine to cover, cauliflower should be fully submerged.
Top with lid and airlock. Let ferment at room temperature for 3-5 days. Transfer finished cauliflower to jars and move to the refrigerator. Cauliflower will keep refrigerated for at least 2 months.