Go Back
Print
Curried Pickled Cauliflower

Curried Pickled Cauliflower

Course Side Dish
Prep Time 10 minutes
Servings 12 people

Ingredients

  • 1/2 head large cauliflower broken into small florets
  • 1.5 tablespoons curry powder see notes
  • 1 teaspoon cayenne pepper or more or less, however you so zingily desire
  • 4 cloves garlic finely sliced
  • 1 quart filtered water
  • 1.5 tablespoons sea salt

Materials

  • 1 sterilized 2 quart glass mason jar and lid

Instructions

  1. Mix curry powder and cayenne powder in small bowl.
  2. Mix sea salt in water until dissolved in liquid measuring cup.
  3. In the clean 2 quart mason jar, alternate layers of cauliflower florets, garlic slices and spice mixture until just under one inch of the lip of the jar.
  4. Firmly press down layers.
  5. Pour salt water over until all florets are covered, making sure to leave one inch of room at the top of the jar.
  6. Gently lid the jar, and place in a dark cupboard to lacto-ferment for 5 to 7 days.
  7. Store in fridge after the fermentation phase and eat as you will!

Recipe Notes

Notes:  I use Mark Bittman's fragrant curry powder recipe from How to Cook Everything: Vegetarian.