Fermented Curry Cauliflower

If you love cooking with cauliflower because of its versatility, you'll certainly enjoy fermenting with it. Although fairly bland on its own, cauliflower easily absorbs other flavors so it's perfect to try out new seasonings with. Unlike other vegetables we ferment, we typically wouldn't recommend fermenting cauliflower with just salt, water and garlic... it's a little too plain. Add some curry and voila: you have a robust and unique flavor. Cauliflower also complements well with jalapeños and chillies if curry isn't your taste.

There are many ways to eat fermented cauliflower: on its own as a snack or side, in a salad (cold quinoa salads especially), or chopped up in a wrap or sandwich. Because it's so beautiful, we like to eat it on its own as a snack or complement to a charcuterie board. Place it in a colorful bowl or leave the Mason jar out for a nice presentation.

Want to try out this delicious dish for yourself? The prep is easy and you'll only need a few tools to get the job done.

TOOLS

• 1 quart-sized wide mouth Mason jar with screw band
• 1 Wide Mouth Pickle Pebble glass fermentation weight 
• 1 Wide Mouth Pickle Pipe fermentation airlock 

INGREDIENTS

• 1 head of cauliflower, cleaned and in florets 
• 2 tbsp curry powder 
• 4 cloves of garlic, crushed 
• 1 tbsp Kosher salt (or any other iodine-free salt) 
• 2 cups dechlorinated water

INSTRUCTIONS

1. Place cauliflower and garlic in Mason jar, filling in as many gaps as possible and evenly dispersing the garlic cloves. 
2. Sprinkle in curry powder.
3. In a measuring cup, dissolve salt and water together and pour into Mason jar, leaving 1.75" of headspace. 
4. Place the Pickle Pebble into the mouth of the Mason jar so it's slightly submerged and the cauliflower is weighted down below. If it's not submerged, just add a bit more water or remove some cauliflower. 
5. Lastly, secure the Pickle Pipe under the screw band and leave to ferment in a cool and dark place, like your kitchen cupboard, until you're happy with the taste. We recommend tasting it after 5 - 7 days and fermenting up to a 2 weeks.

PRODUCTS IN THIS ARTICLE