Lacto Fermented Curried Cauliflower

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.

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