Fermented Curried Cauliflower

October 15, 2017

 

Lyndsay discovered this recipe on Cultures for Health's website and it has quickly become a favorite of ours! We were sharing this with many of you at this year's Take Back Your Health conference and it seems you love it, too. Below is an adaptation of the Cultures for Health recipe and a link to a video demonstration. 

 

First, I'd like to point out that there are added health benefits when you choose powerful foods and seasonings to ferment. Cauliflower is an excellent source of many vitamins and minerals, including Vitamin C. It's also great for detoxifying, a good source of fiber, and it's low carb! Garlic is a powerful antibacterial agent. Adding garlic to your ferments not only adds flavor, but boosts your immune system, which is important as we head into "flu season". Finally, curry powder has tons of good stuff in it, not least of which is turmeric. Turmeric is the media's favorite spice right now because it contains curcumin, which is scientifically proven to reduce inflammation and help repair gut lining. These facts just scratch the surface of the benefits of these powerhouse foods, but I hope it gets you thinking about functional food choices! 
 

Without further ado...

Curried Cauliflower

 

  • Mix your brine by dissolving salt in warm water (for this one you can use up to 2 Tbsp per quart of water), then cool completely to room temperature.

  • Cut Cauliflower into florets and pack into half gallon mason jar (or equivalent).

  • Add several peeled and smashed cloves of garlic and 2-3 tbsp of curry powder. 

  • Pour in brine to cover vegetables completely. Add your fermentation weight to keep vegetables submerged. 

  • Cover with a cloth or airlock and leave on the counter for 5 days or more to ferment. Once it tastes done, you can put the lid on and move to the refrigerator. As always, flavors will continue to develop as time goes by.

    Lyndsay will show you how it's done here

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