Curried Cauli Kraut

 

I am seriously in love with all things fermented.  The health benefits of adding those good little microbes to your food is just phenomenal and beyond that THEY TASTE amazing.  And I am all about that.

Since getting stuck into fermented vegetables, I decided to invest in a fermentation crock to make my own and experiment with flavours (plus save $ as they are not cheap to buy - especially when you eat them as fast as I do!).  After looking at several options, I went with a gorgeous sandstone ceramic crock from KinFolk & Co - trust me it is worth the investment it is more gorgeous in person.

This cauli ferment came about by accident actually, I had leftover cauli from a dinner and knew I would never get to eat it during the week - so let’s ferment!

For all ferments, you will either need a fermentation crock or around a 2L preserving jar (which needs to be sterilised, along with any utensils you are using).

 

1 head cauliflower (or whatever you have left over, I used about ⅔)

½ head cabbage (green is best, wombok would be fine too)

2 tbsp sea salt

2 tsp curry powder

2 tsp turmeric powder

1 tsp cumin seeds, toasted

1 tsp coriander seeds, toasted

1 tsp mustard seeds

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Break cauli into small florets, easiest way is with your hands, and place in sterilised bowl.  Add the chopped cabbage (reserve 1-2 outer leaves, wash well) and then sprinkle on the salt. Mix well, cover with a cloth and set aside for 10-15 minutes.

Meanwhile toast the cumin and coriander seeds until fragrant

Once the vegetables have begun to release water, add the spices and mix through well.  You can massage with your hands to release more moisture if required. Add toasted spices also.

Fill your crock/jar with the vegetables, remembering to press down firmly to remove any air pockets.  If your liquid does not cover the vegetables entirely, top with a little filtered water.

Use the reserved cabbage leaves to create a seal on the top (I use two as the surface area of my crock is quite wide), then place your weights on top to keep the ferment firmly packed.  If you do not have specific weights (most crocks come with special ones) you can use anything that would work in your jar, I used to use a small ceramic spice dish. Just be sure to sterilise whatever you are putting in the jar!

Seal your crock/ jar and store in a dark place where the temperature is roughly stable.  My crock lives on the bench now as it is not impacted by light but when I used glass jars I stored in the top cupboard I never opened - just remember to check on them!!

Leave to ferment for anywhere from 7 - 14 days.  Length of time can depend on your climate (will ferment faster in humid climates), and your taste preferences - longer time will create more of a tang to the taste!  I usually go with around 10 days or so, but am in a subtropical climate.

Once reach the desired taste, remove the weight & top cabbage leaves and pop into the fridge to chill before eating.  Should keep for 2 months in the fridge, but it will never last that long!

Got a favourite ferment combo, drop me a comment below I’d love to hear it…