Like this Post? Please Share the Love!
Share on FacebookPin on PinterestShare on YummlyTweet about this on TwitterShare on Google+Share on StumbleUponEmail this to someonePrint this page

FTC Disclosure: This post contains affiliate links which means if you make a purchase through one of these links, I may earn a small commission on your sale which allows me to cover a portion of the cost of running the Delicious Obsessions site and free content we provide every week. This has no effect on your price and is simply a cost of doing business from the company you purchase from. I only recommend products or services that I have personally tried and love. You can view it like leaving a tip. Thank you for your support!

Indian Spiced Lactofermented Cauliflower

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

Paid Endorsement Disclosure: Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. 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.

Real Food 101: Practical Tips for Healthy Eating - Get your Free copy today!

About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. 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.

Like this Post? Please Share the Love!
Share on FacebookPin on PinterestShare on YummlyTweet about this on TwitterShare on Google+Share on StumbleUponEmail this to someonePrint this page