Fermented Curried Cauliflower Recipe
Cauliflower ferments so well, you can make a curried version like this or just spicy versions too. I have another curried cauliflower recipe here too.
1/2 a medium cauliflower
2 inches of fresh ginger, finely chopped
8 small garlic cloves, finely chopped
3 – 4 tbsp. of curry spices of your choosing (I used ground cumin, garam masala, pepper, coriander seeds and cardamon)
1 tbsp. Himalayan or sea salt
Filtered water or kombucha or kraut juice to fill the jar
- Cut the cauliflower (including the stem into 1 – 2 cm pieces and add to a bowl with all the rest of the ingredients (minus the liquid).
- Mix well, cover and let it sit for 30 mins
- Mix well again and then pack into a large jar or several smaller ones
- Fill with the liquid of your choosing (if you use kombucha or kraut liquid it starts the fermentation process quicker and it less likely to go moldy).
- Make sure everything is below the level of the water, if it is not add a little extra water until it is.
- Make sure there is at least 2 cm’s of space in the top of the jars.
- Weigh everything down with a cabbage leaf, a pebble or a kitchen weight of some description.
- Burp/let the gas out every day (or twice daily if it seems lively) until to stops gassing.
- Once it stops gassing it is ready to consume. Once you start consuming from the jar, put it in the fridge.
Fermented foods not only support digestive health but also immune and endocrine health, mood, energy, skin, hair and nails, help you detox, uptake nutrients and address yeast and parasite issues too. What’s not to love about these amazing foods?
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