This Indian-inspired variation of CauliKraut brings a burst of vibrant flavors to your fermenting adventures. The combination of ocher-yellow spices and the natural crunch of cauliflower and carrots creates a delightful pickle that can be enjoyed as a standalone side or added to a variety of dishes. Toasting the curry spice seeds intensifies their aroma and taste, infusing the kraut with a rich and exotic profile. Even if you don’t have curry seeds on hand, a quick substitution with curry powder will still result in a delicious outcome. Get ready to savor the flavors of India in each tangy bite!
Yield: About 1 quart
(fermentation vessel: 1 quart or larger)
INGREDIENTS:
- 1 teaspoon mustard seed
- ½ teaspoon coriander seed
- ½ teaspoon cumin seed
- 1 head (1½ pounds) cauliflower, cut into florets and sliced very thin
- 2 carrots, shredded
- Juice of 1 orange (¹∕3 cup)
- 1 spring onion, greens attached, sliced
- 1½–2 teaspoons unrefined sea salt
INSTRUCTIONS:
- In a dry skillet, toast the mustard, coriander, and cumin seeds over medium heat until fragrant. Remove from the skillet and set aside.
- Rinse the cauliflower in cold water, then cut it into florets and slice as thinly as possible. A mandoline slicer or the slicing option on a microplane grater works best for achieving thin slices. Place the thinly sliced cauliflower in a bowl along with the shredded carrots, orange juice, sliced spring onion (both the white and green parts), and the toasted mustard, coriander, and cumin seeds.
- Sprinkle 1 teaspoon of the unrefined sea salt over the cauliflower and work it in with your hands. Let the mixture rest for about 30 minutes. Initially, it may seem too dry, but trust that the fermentation process will draw out moisture.
- Toss and massage the salted cauliflower again for a few minutes to ensure even distribution of the salt. Then, press the mixture tightly into a 1-quart jar or a larger fermentation vessel. Even if it still feels somewhat dry, don’t worry—the cauliflower will continue to release moisture as fermentation begins.
- Top the ferment with a ziplock bag, pressing it down onto the top of the mixture. Fill the bag with water and seal it; this will act as both a follower and a weight, helping to keep the vegetables submerged in the brine. If you find that there isn’t enough brine to cover the vegetables adequately, wait about 8 hours, remove the bag, and gently press down on the mixture to bring the brine to the surface. Then, replace the bag.
- Place the fermentation vessel on a baking sheet and set it aside in a location nearby, out of direct sunlight, and at a cool temperature. Allow the kraut to ferment for 4 to 8 days. During this time, check daily to ensure the vegetables remain submerged, pressing them down if necessary. You may notice some harmless scum on top of the ferment, but if you have any concerns, refer to the appendix for guidance.
- On day 4, you can start testing the ferment. It’s ready when it has a pleasingly sour and pickle-y taste, without the strong acidity of vinegar. This indicates that the flavors have fully mingled, and the fermentation process is complete.
- Once the kraut has reached the desired flavor, tamp it down to ensure it is fully submerged, then screw on the lid of the jar or vessel. Store the kraut in the refrigerator, where it will keep for up to 10 months. The cool storage halts the fermentation process, allowing you to enjoy the delicious kraut whenever you desire.
IN THE PICKLE JAR
- To prepare cauliflower for pickling, remove the outer leaves and turn the curd upside down. Use a paring knife to remove the core or stem. Discard the core.
- Pull apart the curd and separate the florets into bite-size pieces. For larger stems, use the paring knife to cut them apart, then continue breaking the cauliflower into small, flowery shapes.
