Indian Style Spiced Cauliflower
Inspired by the Indian dish, aloo gobi, this lacto-fermented cauliflower is bright and flavourful.
Prep Time20 minutes mins
Fermentation Time7 days d
- 1/4 head Cauliflower, cut into bite-sized florets
- 1/2 teaspoon Cracked black pepper
- 1/2 teaspoon Coriander seeds
- 1/2 teaspoon Crushed red chili flakes
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Ginger powder Or minced fresh ginger
- 1 tablespoon Curry powder
- 1 tablespoon Onion powder Or 1/4 of an onion finely minced
- 1 inch Cinnamon stick Or 1/2 teaspoon of ground cinnamon
- 4-6 pieces Dried Curry leaves Optional
Salt Brine
- 500 mL Filtered water 2 cups
- 20 grams Non-iodized salt Approx. 1 tablespoon + 1/2 teaspoon salt
Take a clean 1L sized glass mason jar and pack it full of fresh cauliflower florets.
Add the remaining spices to the jar.
Prepare the salt brine by dissolving the salt in a little bit of hot water. Stir to dissolve. Then add in room temperature water to make 2 cups of salt brine.
Fill the jar with salt brine. Cauliflower should be fully submerged in the brine. Close the top of the lid and shake to evenly distribute the spices.
Leave at room temperature for 5-7 days. Check the jar everyday by tapping the top of it. If the top of the lid does not give to your finger, gently loosen the lid to release the pressure from the CO2 gas building. You should see fizzing, which is a sign that the fermentation is successful
When you are happy with the flavour, transfer the jar to the fridge for long term storage.