We are very happy to present to you this recipe created by Mary Krystinak of Mary's Wholesome Living!
This recipe was quite timely in regards to the new food trend of 2015, which is using more fermented foods like pickled cauliflower along with smoked cabbage.
Mary's goal is to bring back the lost techniques of canning, pickling, fermenting, kombucha, and bread making using only the most natural ingredients. She offers classes regularly at many locations. Be sure to check out her website and enjoy the recipe!
2 large heads of cauliflower, cut into bite sized pieces
2 Tablespoons Curry's Curry Powder
2 Tablespoons chili powder
2 Teaspoons ground cayenne pepper (or I used hot paprika)
2 Teaspoons ground turmeric
3-6 cloves garlic, smashed
4 Tablespoons sea salt
1/2 cup whey, 1/2 brine from previous batch, or an additional tbsp of salt
Measure all your spices and salt then mix well to combine. Peel and smash garlic. Add to spice mixture.
Toss cauliflower, and spice mix to coat. Place in a large clean crock or large glass jar, gently pressing the cauliflower. Pour whey or reserved brine over cauliflower, fill will unchlorinated water. Mix well to distribute spices.
Covering - if using a crock, place saran wrap directly on top of mixture to seal out air. I place another smaller crock on top of this to weight down cauliflower and keep it below the brine. It is important that the cauliflower stay submerged the entire time in order to prevent mold. Cover the crock with a cloth to keep out dust and insects, but allow for air.
If using a large jar, you can use glass weights if available or saran wrap as above with smaller water filled jar to keep veggies submerged. Once again cover to allow air flow, but keep dust and insects out. I have fermentation caps, Kraut Kaps, that allow for air flow, but keep things clean.
Place on couter and keep at room temperature 3-5 days. Check for tanginess. Leave a few days longer if you wish. Should be nice and crisp. Place in sealed glass jars and store in refrigerator.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.