Hi. I'm Erica from FarmSteady.
I've been totally smitten with Lacto-Fermented Curry Cauliflower for years.
It's tangy, crunchy, super flavorful and a gorgeous yellow.
But unlike some of our other ferments
that I can forget about for a couple weeks or even months
The trick with cauliflower is only letting it ferment for a few days before moving into the fridge.
The shorter fermentation time means that you're getting just the right amount of tang,
and not full-blown sour.
Which pairs really well with all the flavors of thisheavily-spiced brine.
Plus those spices turn this cauliflower a gorgeous shade of yellow that I know you can't wait to see.
And if you want to learn how to ferment even more veggies
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Now let's get started.
For this recipe you'll need one head of cauliflower
cut into florets
4 cloves of garlic
Peeled and smashed.
Smash. Smash. Smash.
Smash. Smash. Smash.
2 dried chilies (they're gonna be hot)
2.5 tablespoons salt
And then all the spices!
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon curry powder
And 1 teaspoon cayenne
We'll save those for the brine.
Your brine is going to be all your spices (and salt)
plus 4 cups of water
Let's pack our fermenter with all this cauliflower, some garlic, chili and more cauliflower.
Cauliflower. Garlic. Chili.
Cauliflower. Garlic. Chili.
Tuck everything in.
Keep going: more cauliflower.
Tuck. Tuck. Tuck.
Tuck. Tuck. Tuck.
Fit as much in as you can.
We're going to weigh all this down with a fermentation weight.
But first let's add that brine.
Just pour it over and look at all those spices!
Top with your fermentation weight.
And push down to make sure the brine can cover it.
Then just put on your lid.
And your airlock.
And it's ready to ferment away.
After fermenting for just 3 days you want to start tasting your cauliflower.
When it's just the right amount of tang transfer into jars
Store in the fridge for easy snacking.
And start planning your next project.
We're keeping our fermenters (and YouTube channel) full with new recipes
for kraut, kimchi, hot sauce, kombucha and more.
So please like this video.
Subscribe to our channel.
And let us know in the comments what you want to see next.
Happy fermenting!
