A bit of water, hawaiian salt, garlic, madras curry powder and time. That's all you need to make this lacto fermented cauliflower. This will be a 4 day ferment.
After the 4 day ferment, the acidity and texture is what we wanted. There was enough curry flavor to taste but it did not over power the flavor of the cauliflower.
1 quart water
1.5 tablespoons hawaiian salt
1 head cauliflower, broken down to small pieces
1 garlic clove, smashed
1.5 tablespoons madras curry powder, toasted
wash, rinse and sanitize all equipment.
sterilize glass jars and other equipment.wash cauliflower pieces under cold running water.
mix water and sea salt, well. must be fully incorporated.
in the jar add the garlic, curry powder then cauliflower.
add water leaving a 1 inch head space.
top with the glass stone. make sure all the cauliflower is submerged under the water.
put the fermenting lid on.
let stand for as long as you would like. I like a 4 day ferment on this.
after the fermenting period, cover the jar and keep refrigerated.