52 Weeks of Bad A** Bacteria – Week 28 – Indian Spiced Lactofermented Cauliflower (a recipe review)

Like this Post? Please Share the Love!
Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someonePrint this page

Indian Spiced Lactofermented Cauliflower Follow Me on Pinterest

Welcome to week 28! Where has this year gone?

This week, I am featuring a recipe from my friend Melanie, publisher of the Pickle Me Too website. Melanie is also a fellow Nourished Living Network blogger and I have really enjoyed getting to know her over the last year or so. You might remember Melanie from when she stopped by back in February and shared her recipe for lactofermented Brussels sprouts. Yum!

I am doing a recipe review of sorts. You see, I have been seeing some of my friends just raving about how amazing Melanie’s Indian Spiced Lactofermented Cauliflower was. I, however, was skeptical. First, I am still new to fermenting and I am not very adventurous. I was a little concerned about the flavor, because I have never really used  a lot of spices in my ferments before. I don’t know why I was concerned, considering curry is one of my favorite foods and I love the Indian spices used to make curry blends.

So, I decided to jump in and try it.

And it was amazing.

Probably one of the best ferments I have ever made.

The only terrible thing about it is that I will no longer be making it. Since I am getting serious about my thyroid health, I will be avoiding all goitrogenic foods, at least for awhile. Once I get a handle on things, I will perhaps add some of them back into my diet, but since lacotfermentation actually increases the goitrogenic effects, I am going to steer clear of fermenting cabbage, cauliflower, chard, etc. When I do add them back into my diet, they will be in cooked form.

Now, a couple notes about this recipe.

1. Melanie’s original recipe uses a Mason jar. Since we are no longer using Mason jars to ferment in, she has written up a handy, dandy post about how to convert your Mason jar ferments to anaerobic jar ferments. Like me, Melanie will at some point get her recipes updated for the anaerobic fermenting method, but until then, this post is great! I will be going back through some of the older 52 Weeks of Bad A** Bacteria recipes and posting updated versions using the anaerobic jars.

2. The original recipe makes approximately 2 quarts. I used a 1.5 liter jar and it fit perfectly.

3.  Investing in a kitchen scale is a great idea, so that you can measure out your salt. You will be shocked to discover that the 2% brine that is recommended for most vegetable ferments is way less salty that what your traditional Mason jar recipes call for. One reason I never really liked ferments is because they always were so salty. Some recipes called for 3 tbsp. of salt, but there is such a variance in the size of the salt (from super fine to super course), it was hard to get a consistent recipe.

4. I get a lot of questions as to what jars I like for fermenting and I recommend the anaerobic fermenting systems from my affiliate partner, The Probiotic Jar. High-quality products that will give you a delicious ferment that has gone through all of the proper stages of fermentation (unlike Mason and Fido jar ferments) and will yield the highest levels of gut-healing probiotics.

Make sure you head over to Melanie’s website and show her some love! Learn more about her, check out her selection of fermented recipes, and read her articles on fermentation.

*Advertisements from my trusted affiliate partners*

Free Kefir Recipe eBook from Cultures for Health

Disclosure: This post may contain affiliate links and/or ads. We only recommend products or services that we have personally tried and love. When you make a purchase through any of these links, we earn a small commission on each sale, which allows us to cover a portion of the cost of this site. This has no effect on your sale price and is simply a cost of doing business for the company you are purchasing from. All funds received help with the continued maintenance of this website and free content. You can view it like leaving a tip. Thank you! Read our full terms and conditions here.

Like this Post? Please Share the Love!
Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someonePrint this page

About Jessica Espinoza

Jessica is a real food nut, coconut everything enthusiast, avid reader and researcher, blossoming yogi, and animal lover. She has had a life-long passion for food and being in the kitchen is where she is the happiest. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.



  1. Sounds delicious. I just put a batch together, we’ll see how it turn out. I’ll pop back on and comment when it’s done. Thanks for the recipes. Keep them coming.


    Posted 08/01/12

    • Hi Adrienne – I think you’ll love it! I could eat this at every meal, it’s so delicious! I am sad that I have to say goodbye to the Brassica for awhile :( Eat some for me! :)

      P.S. Thank you for your kind words and I look forward to hearing from you!


      Posted 08/01/12

  2. Mmmmmm, so good. I really like this recipe. It’s a toss up on what to do with the cauliflower now. Husband votes for roasted with browned butter and sage, but I vote for this stuff. He likes it too, just not as much as the fattening version :-)


    Posted 08/08/12

  3. Yummy, this sounds like a great recipe! I need to make a greater variety of ferments so this is a good place to start.

  4. This looks really good! I need to give it a try and expand my ferment varieties a bit.

    Thanks for sharing it over at Fill Those Jars Friday. Hope to see you there again later this week!

  5. Could impossibly use the leftover lliquid from another cultured vegetable rather than make another brine?


    Posted 03/07/13

    • Hi Terrie – I don’t recommend doing that, as ferments need to go through specific stages of fermentation. That is why I don’t use any starter cultures in any of my ferments. When you add starter cultures, it creates an environment where not all steps of fermentation take place. If you have extra brine, the best way to use it up is to add it to salad dressings. Does that help?


      Posted 03/12/13

  6. I was just curious about your vegetable ferments. The only things I’ve ever done are sour kraut and pickles and they are both shelf-stable. You said to keep these in the fridge, but do they have to STAY in there or are they ever shelf-stable? I can afford to get another fridge for ferments and our fridge is always full. Thus is why I bottle to begin with. Thank so much! This recipe looks amazing!


    Posted 01/18/15

    • Hi Regina – My guess is that the kraut and pickles that you are familiar with have been canned. The canning process kills all the beneficial bacteria due to the heat. In order to get the probiotic benefits of raw vegetable ferments, they can’t be exposed to heat. The fridge is typically the most convenient for storage, though I do know people who have root cellars that stay cool enough to store certain ferments long-term. Most people don’t have that ability, so keeping them in the fridge for long-term storage is required. You don’t want to keep live ferments at room temperature long-term, as it will create high levels of alcohol and will eventually become inedible. Hope that helps!


      Jessica Espinoza
      Posted 01/20/15

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


Sign Up

Subscribe to my weekly newsletter and receive exclusive recipes and other content not published anywhere else!