Ginger Turmeric Cauliflower

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This colorful lacto-fermented cauliflower has been making our bellies quite happy. 🙂 I’ve served this with salads, sausages, fish – I’ve even packed some florets in Luv’s lunches!

Ginger Turmeric Cauliflower | Enjoying this Journey...

Lacto-wha?

Don’t be skerrid, just because this cauliflower is lacto-fermented, doesn’t mean dairy is involved. The “lacto” part of lacto-fermentation is in regards to the Lactobacillus strain of bacteria that are responsible for converting sugars into lactic acid. So while there may be lacto-fermented recipes that call for whey as a “starter”, it is not a requirement and the inclusion of whey or dairy has nothing to do with the term itself.

The lactic-acid is what keeps unsafe bacteria from growing during the fermentation period. This is why it is important to keep vegetables submerged below the brine (out of the danger zone).

Fermenting tips.

When fermenting cauliflower, a good rule of thumb is to use a 2% salt/water brine. I use one type of salt for my fermenting (with the exception of the Smoked Pickles) so I’ve got a handle on how much to use (e.g. 10 grams of my salt is what I call a “shy” TB). That said if you’re just starting out with fermenting, WEIGH your salt. Discrepancies in salt weight can change the salinity of ferments.

A quick break down for 2% brines:
one cup water : 5 grams salt // two cups water : 10 grams salt // three cups water : 15 grams salt // one quart (four cups) water : 19 grams salt

Ginger Turmeric Cauliflower | Enjoying this Journey...

 

Ginger Turmeric Cauliflower
Author: 
Recipe type: Ferment
Cuisine: AIP, Paleo, Primal
Prep time: 
Total time: 
Serves: 2 quarts
 
A tangy, spicy fermented cauliflower for vibrant, gut healthy eats!
Ingredients
  • 2 garlic cloves, peeled and smashed
  • 2-inch knob of fresh ginger, grated
  • 2-inch knob of fresh turmeric, grated
  • Enough cauliflower florets to fill two quart-sized jars
  • Cabbage leaf (torn to fit) or something else to keep cauliflower below brine
  • 2% brine (I used 5 cups of brine total, but you may need more or less)
Instructions
  1. In the bottom of two quart-sized mason jars, evenly divide the garlic, ginger, and turmeric.
  2. Fill both jars with enough cauliflower to below the "shoulder" of the jar.
  3. Place the cabbage leaf on top and add enough brine to top the cauliflower by an inch.
  4. Top with a tight lid, a coffee filter secured with a rubber band, or a fermenting lid.
  5. Leave to ferment at room temp for at least three days or until the desired flavor is reached. I let mine ferment five days.
  6. If using a tight lid, burp daily. If using a coffee filter, spray with vinegar daily to deter mold. If using a fermenting lid, sit back and enjoy the show. 🙂
  7. Once your ideal flavor is reached, store cauliflower in the fridge for months.
 

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  9 comments for “Ginger Turmeric Cauliflower

  1. Gina
    September 20, 2016 at 5:31pm

    Thanks for the info about 2% brining. I’ve been doing a bit of reading and my first few forays into lactofermentation have yielded results that were saltier than I liked. I’ve been using a 5% brine but have worried that reducing the salt would decrease the spoilage protection. Looking forward to putting my Pickle Pipes into action on these babies this weekend!

    • September 21, 2016 at 12:17pm

      So glad, Gina! Yes, in the beginning of my fermenting experiments I definitely had some that were too salty. Reading, I found that 2% is one that covers a lot veggies and is best for supplementing krauts. Cucumbers, like the Kirby variety for making pickles, need a different ratio. There’s a sweet spot, for sure. Too little salt won’t keep the bad bacteria from thriving and is even said to make it so the good stuff (lactic acid) can’t survive. Too much salt is just salt cured and again no lactic acid bacteria can survive those conditions. Happy fermenting!

  2. Cecilia
    September 28, 2016 at 1:33am

    gracias, me encanta la coliflor pickles, lo probaré.

    • September 28, 2016 at 10:19am

      I hope you enjoy them, Cecilia!

  3. Ker
    October 2, 2016 at 3:49pm

    So, what is the one kind of salt that you use? This recipe sounds great. I find a lot of lactofermented recipes make food too salty. Maybe it’s the kind of salt I use (pickling salt)?

    • October 3, 2016 at 5:58pm

      I use a Pacific sea salt from the San Francisco Salt Company (I buy it in bulk – a 20 lb bag and use it for ferments and brines). Pickling salt is highly refined, but it typically doesn’t have anti-caking agents or iodine, so I think it is fine to use for fermenting. It goes back again to weighing salts, not just measuring. I hope that helps!

  4. Elizabeth
    October 4, 2016 at 2:15pm

    Just so I understand… this uses no starter culture, just brine?

    • October 4, 2016 at 6:32pm

      Yep! Just the brine.

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