Fermented Turmeric Cauliflower
Simple, nutritious and delicious, this colourful cauli recipe is a great way to try out fermenting for the first time.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 6
Ingredients:
1 cauliflower (small)
1 tsp ground turmeric
1 bay leaf
½ tsp red peppercorn
300 ml water
20 g salt
Recipe:
Wash the cauliflower and cut the florets into similar-sized pieces, so they ferment evenly. Add the cauliflower to a clean jar, or whichever container you're using for your fermentation. Add the bay leaf and red peppercorns.
Mix the water, salt and turmeric together in a bowl. Pour this over the cauliflower, making sure you submerge the veg completely. Leave space at the top to add a weight, and for any bubbles.
Cover the jar with a cheesecloth (or another breathable cover) to keep out dust and bugs.
If you are using a clear jar, wrap a towel around it to keep out the light, and store it at room temperature. This is a 6-day ferment. Check on the ferment every day to make sure the brine it still covering the veg, and that no mould or yeast is forming. If the brine gets low, press down on the weight to bring the brine back over the veg. Once the fermentation is complete, store in an airtight glass container and keep it in the fridge.
How to store
When fermented, store in an airtight glass container in the fridge for up to 7 days.
