Name: Curried Cauliflower Kraut
Yield: 1.5-litre/2½-pint Jar
Cuisine: Indian
Ingredients: 2.5 g/½ tsp coriander or nigella seeds; 800 g/1¾ lb cauliflower; 15 g/1 tbsp freshly grated ginger; 10 g/2 tsp good-quality curry powder (garam masala is my favourite); 200 g/7 oz white cabbage; 15 g/1 tbsp good-quality salt; 5 g/1 tsp turmeric (fresh chopped or dried ground); 5 g/1 tsp cumin seeds; 5 g/1 tsp cayenne pepper

Preparation info

1.5 litre
Jar

Difficulty
Easy

Appears in

Fermentation

By Asa Simonsson

Published 2019

About

Curries are a staple in our house. We love experimenting with Indian spices and recipes. A lot of Indian foods are traditionally fermented, such as dosa, dhokla and rabdi. In Indian cuisine it is mostly cereals, rice and beans that are fermented rather than vegetables. However, Indian spices do work beautifully in vegetable ferments. This curried cauliflower kraut goes well with any curry or other Indian dish.