Fermented Curry Cauliflower
Hey, fermenting foodie! If you're already on your way to becoming a fermentation pro or are just diving into the fascinating world of fermentation, this recipe for fermented cauliflower curry is just right for you. If you're still a newbie to the art of fermentation, then I recommend that you first read our blog post " Getting started with fermentation - how to get started" to develop an understanding of what fermentation is and how it works. There you will find valuable information to get you on the right track.
Wild ferments for unique taste
The fermentation process in this recipe is done using wild ferments that contain natural yeasts and lactic acid bacteria. The microorganisms in the brine start the fermentation process by converting sugars and starches into lactic acid. During fermentation, probiotic cultures are created and the cauliflower takes on the unique fermented flavor.
Now that you have a basic understanding of fermentation, let's dive into the world of wild ferment and try a delicious recipe for fermented cauliflower curry.
Recipe: Fermented Curry Cauliflower
What you need:- 1500 ml of water
- 50 ml white wine vinegar at least 5% acidity
- 45 g sea salt
- 1 large head of cauliflower cut into small florets
- 1 teaspoon Ras el Hanout
- 1⁄2 teaspoon coriander seeds
And this is how it works:
1. Preparation of the glasses:
- Start by preparing your jars and two-piece lids.
- Boil the jars in a hot water bath for 15 minutes.
- Turn off the heat and let the jars stand in the hot water for another 5 minutes.
- Remove and allow to cool to room temperature on a clean tea towel.
2. Preparation of the cauliflower:
- Remove the stalk from the cauliflower head, wash it and divide it into florets.
3. Preparation of the brine:
- Meanwhile, bring water, white wine vinegar and salt to the boil. Add Ras el Hanout and coriander seeds.
- Stir the mixture and bring it to a boil.
- Turn off the heat and set the brine aside.
4. Filling the glasses:
- Fill the 2l Oleni glass with cauliflower florets up to 3 cm below the rim.
- Carefully pour the hot spiced brine over the florets, leaving 2 cm of the top edge free.
- Tap the Oleni jar lightly on the work surface so that any air bubbles that form can rise. There should be no air bubbles between the florets. If necessary, add a little more salt brine.
- Place the glass weight on top and tap the glass on the work surface again so that the remaining air bubbles can escape.
- Place the fermentation silicone lid on top and screw it tight with the ring.
5. Fermentation:
- Carefully pour the hot brine over the cauliflower mixture in the jars, leaving a half-inch of space at the top.
- Remove bubbles with a wooden skewer and add more brine if necessary.
- Shake the jar vigorously once.
- Let the mixture ferment for 3-5 days at room temperature.
If you like your cauliflower sour, you can use up to 200 ml of white wine vinegar. 50 ml will make it slightly sour.
6. Storage:
- After fermentation, seal the jars and store in a cool, dry place. They will keep for up to 12 months.
Done! You've just made your own fermented cauliflower curry that not only tastes delicious but is also full of probiotic goodness. Enjoy it as a side dish, with rice or just straight from the jar. This recipe is not only a taste sensation but also a fantastic way to develop your fermenting skills.
So what are you waiting for? Let's ferment and explore the taste of healthy fermentation! And remember to tell your friends about this amazing fermented cauliflower curry so they can also enjoy this deliciousness. Happy Fermenting! 🥦🍛
