Curry Cauliflower

Posted on Feb 16, 2017 in vegetable, winter | No Comments
Curry Cauliflower

Some spice is nice!


1 small head of cauliflower (approx. 3 cups)
1 quart of water (preferably filtered)
2 Tbsp. sea salt
2 1/2 Tbsp. curry powder
4 cloves garlic, peeled and smashed
1/2 – 1 teaspoon optional spices:
turmeric powder, coriander seed, cardamom pods

Makes approximately 2 Quarts or 1 Half Gallon
Project time: approx. 30 min.
Maturation time: 3 weeks

  1. Dissolve your salt into the water. Warm water on stove if necessary but allow to cool completely.
  2. Prepare your veggies. Chop cauliflower into small pieces. Peel and smash garlic cloves.
  3. With clean hands, pack veggies firmly into clean 2 quart jars or 1 half gallon jar
  4. Whisk seasonings into salt water brine.
  5. Pour brine over veggies, covering completely and leaving about 2 inches of headroom to lip of jar
  6. Insert your Ferment’n ceramic weight and push it down into the brine.
  7. Put your Ferment’n Fermentation airlock on top of the jar, add water into the moat, put the cap in place and secure with the jar ring.
  8. Wait approximately 3 weeks for your cauliflower to ferment.
  9. When you like the taste of them, put the regular lid on the jar, store in the fridge and enjoy!