Fermenting Cauliflower: 3 Tasty Variants

Fermenting cauliflower in a classic way

During fermentation, food is mixed with natural microorganisms such as yeast, good bacteria, or mold and stored airtight. As a result, the microorganisms multiply, and carbohydrates are converted into lactic acid. The result is an acidic environment in which harmful germs cannot thrive. The cabbage is not only preserved but the food changes in texture, taste, and nutritional value and is particularly easy to digest.

• For the classic fermentation, you need a cauliflower, 40 grams of salt, and water.
• Cut the washed cauliflower into small florets.
• In the next step, dissolve 40 grams of salt in one liter of water for the brine. Put the florets in a fermenting or jam jar and fill it up with the brine until there is about an inch of free space at the top.
• Leave the sealed jar in the kitchen at room temperature for the first five to seven days. Then the cauliflower goes into the fridge. Leave it there for two to three weeks.
• The fermented cauliflower will keep for a few months in the fridge.

Fermented cabbage with carrots

In this recipe, the cauliflower gets support from carrots and grape leaves.

• For glass, you need a cauliflower, two to three carrots, two shallots, several grape leaves, and two tablespoons of salt and water.
• Wash the cauliflower and chop it into small florets. Peel the carrots and cut them into slices. Peel and quarter the shallots.
• Put the vegetables in a glass together with the vine leaves.
• Mix the salt with water. The amount of water should roughly correspond to the fill level of the glass.
• The next step is to pour the brine over the vegetables. Close the jar tightly and leave it in a dark, cool place for five to seven days.
• After that, you can try. If the fermented cauliflower tastes too bland, leave it for another three to five days.
• You should then store the fermented cabbage in the refrigerator. It stays there for several months.

Cauliflower with curry

This recipe offers a more exotic variant – fermented cauliflower with curry and chili.

• For a large glass, you need a cauliflower, two tablespoons of curry powder, a pinch of chili, four cloves of garlic, two tablespoons of salt, and water.
• In the first step, divide the washed cauliflower back into florets and put them in the jar. Fill the cavities with garlic cloves, salt, curry, and chili.
• The glass is now filled with salt water. Leave some space at the top so it doesn’t overflow.
• Place the sealed jar in a cool, dark place for five to seven days. For a more intense flavor, you can leave the cabbage to ferment for up to two weeks.