📝 About This Recipe
This vibrant ferment transforms humble cauliflower into a crunchy, probiotic-rich treasure with a deep golden hue thanks to fresh turmeric and warming spices. The natural lacto-fermentation process creates a complex, tangy profile that far surpasses any vinegar-based pickle, offering a satisfying snap in every bite. Perfect as a gut-healthy snack or a bright accompaniment to heavy meals, this preserve is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
Main Vegetables
- 1 large head Cauliflower (cut into bite-sized florets)
- 2 medium Carrots (peeled and sliced into coins)
- 3 pieces Shallots (peeled and halved)
Aromatics and Spices
- 2 inch piece Fresh Turmeric Root (peeled and thinly sliced)
- 1 inch piece Fresh Ginger Root (peeled and sliced)
- 4 cloves Garlic (smashed)
- 1 teaspoon Black Peppercorns (whole)
- 1 teaspoon Coriander Seeds (toasted)
- 1 teaspoon Mustard Seeds (yellow or brown)
- 1/2 teaspoon Dried Chili Flakes (optional for heat)
The Brine
- 4 cups Filtered Water (chlorine-free is essential)
- 2 tablespoons Sea Salt (non-iodized, such as Himalayan or Celtic salt)
👨🍳 Instructions
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1
Thoroughly wash your fermentation jars (two 1-quart wide-mouth mason jars) and all utensils with hot, soapy water and rinse well to ensure a clean environment for good bacteria.
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2
Prepare the brine by dissolving 2 tablespoons of sea salt into 4 cups of filtered water. Stir until the water is clear; set aside to ensure it is at room temperature.
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3
Wash the cauliflower and break it down into small, uniform florets. Slice the carrots into coins and peel the turmeric, ginger, and garlic.
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4
Divide the black peppercorns, coriander seeds, mustard seeds, and chili flakes evenly between the two jars.
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5
Place the smashed garlic, sliced ginger, and sliced turmeric at the bottom of the jars to prevent them from floating to the top later.
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6
Pack the cauliflower florets, carrot coins, and shallots into the jars tightly. Leave at least 1-2 inches of headspace at the top of the jar.
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7
Pour the prepared brine over the vegetables until they are completely submerged, maintaining that 1-inch headspace from the rim.
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8
Use a glass fermentation weight or a small clean stone to weigh down the vegetables. It is critical that no vegetables are exposed to air, as this causes mold.
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9
Wipe the rims of the jars and seal with a fermentation lid (airlock) or a standard lid tightened loosely to allow gases to escape.
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10
Place the jars in a cool, dark spot out of direct sunlight, ideally between 65-75°F (18-24°C). Place a tray underneath to catch any potential overflow 'burps'.
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11
Check the jars daily. If using a standard lid, 'burp' them by quickly opening and closing the lid once a day to release carbon dioxide.
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12
After 5 days, taste a floret using a clean fork. It should be tangy and slightly softened but still crunchy. If you prefer a more sour flavor, let it ferment for up to 14 days.
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13
Once the desired flavor is reached, remove the weights, tighten the lids, and move the jars to the refrigerator to slow down the fermentation process.
💡 Chef's Tips
Always use filtered, non-chlorinated water as chlorine can kill the beneficial lactic acid bacteria. Wear gloves when slicing fresh turmeric to avoid staining your hands bright orange. If you see a white film on the surface (Kahm yeast), simply skim it off; it is harmless but can affect flavor if left too long. Ensure your cauliflower is fresh and tight; older cauliflower tends to get mushy during the fermentation process. Use only non-iodized salt, as iodine can inhibit fermentation and discolor the vegetables.
🍽️ Serving Suggestions
Serve alongside grilled lamb or chicken to cut through the richness of the meat. Chop finely and fold into a chickpea salad for an instant probiotic and flavor boost. Add to a charcuterie board with sharp cheddar, olives, and crusty sourdough bread. Use the leftover golden brine in salad dressings or as a 'pickle juice' shot for gut health. Pair with a crisp, cold Lager or a dry Riesling to complement the earthy turmeric notes.