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Mix curry powder and cayenne powder in small bowl.
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Mix sea salt in water until dissolved in liquid measuring cup.
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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.
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Firmly press down layers.
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Pour salt water over until all florets are covered, making sure to leave one inch of room at the top of the jar.
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Gently lid the jar, and place in a dark cupboard to lacto-ferment for 5 to 7 days.
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Store in fridge after the fermentation phase and eat as you will!