Cauliflower Pickles with Turmeric and Black Pepper {Fermented Cauliflower, Anti-Inflammatory, dairy-free (no whey used)} #fermentedcauliflower #cauliflowerpickles #turmericpickles #turmericferment #fermentedturmeric #curriedcauliflower

Cauliflower PICKLES with Turmeric and Black Pepper {Fermented Cauliflower, Anti-Inflammatory, dairy-free (no whey used)}

Megan Hors d'oeuvres, Condiments & Sides, Traditional Healing Foods 16 Comments

I may receive a commission if you purchase through links in this post.

Cauliflower pickles are my favorite. I love their texture. And I love how they compliment the flavor of turmeric and/or curry.

Anti-Inflammatory

This recipe can have just 5 ingredients: warm water, sea salt, cauliflower, turmeric and black pepper. The black pepper makes the active ingredient in turmeric, curcumin, more bio-available. Small, regular amounts of bioavailable curcumin in the diet have an anti-inflammatory effect.

Pickles

Curcumin is magnified through fermentation! And condiment portions of fermented foods are the perfect ratio for curcumin to be effective. It’s odd but true: turmeric must be eaten with black pepper, fat, often, and in small amounts to work!

So yes, eat this beautiful ferment regularly with the lovely meals you make, meals that contain fat. Then you have all the necessary components for it to be anti-inflammatory.

And, of course, homemade fermented pickles contain probiotics, which are also anti-inflammatory.

In Recipe Notes below I give links to my two favorite fermentation tools, to make the process easy, successful, and therefore, rewarding and fun!

Variations

If you like, I give a few additional ingredients below that can be added in; I love these: curry powder, raisins, lemon zest, cayenne, garlic and ginger. Choose just one of them or all of them. They make cauliflower shine. SUCH an exciting arena of flavors.

Cauliflower Pickles with Turmeric and Black Pepper {Fermented Cauliflower, Anti-Inflammatory, dairy-free (no whey used)} #fermentedcauliflower #cauliflowerpickles #turmericpickles #turmericferment #fermentedturmeric #curriedcauliflower

 

Cauliflower Pickles with Turmeric and Black Pepper {Fermented Cauliflower, Anti-Inflammatory}
Yum
Print Recipe
Servings
8 cups
Servings
8 cups
Cauliflower Pickles with Turmeric and Black Pepper {Fermented Cauliflower, Anti-Inflammatory}
Yum
Print Recipe
Servings
8 cups
Servings
8 cups
Ingredients
Servings: cups
Instructions
  1. In large dish with pour spout whisk together the turmeric powder, optional curry and a small portion of the warm water (about 2 tablespoons), to create a kind of runny paste. Add remaining water and sea salt, stir to dissolve. Set aside.
  2. Place cauliflower florets into preferred fermenting container(s). Pack pieces in tightly (to the neck if using canning jars). Add peppercorns.
  3. Pour spiced, salted water over cauliflower. Press firmly on solids, so water rises above and air bubbles are released. You want the brine to come about 1/2-1 inch above the cauliflower pieces but still leave 1 inch headspace if using jars.
  4. Weight with fermenting weights (see link below in Recipe notes) or preferred weight.
  5. Lightly seal lid(s), and place in warmest location possible for 7-14 days, depending on warmth of location. Check the veggies every 2 days or so to make sure they're staying below the brine.
  6. They're done when the liquid is no longer very bubbly, when the cauliflower is nicely tart/vinegary, to your taste.
  7. Transfer to refrigerator, and serve as a condiment. The flavor will continue to improve and develop. Any extra brine you don't wish to drink can be used to ferment in other recipes. (See my Sourdough Grain-free Waffle recipe. The brine is used to reduce phytates in cassava flour. It's great to have extra brine on hand!)
Recipe Notes

This is my favorite fermentation crock.

These are my favorite fermentation weights, if you're going to ferment in mason jars.

Share this Recipe
 

 

Cauliflower Pickles with Turmeric and Black Pepper {Fermented Cauliflower, Anti-Inflammatory, dairy-free (no whey used)} #fermentedcauliflower #cauliflowerpickles #turmericpickles #turmericferment #fermentedturmeric #curriedcauliflower

Cauliflower Pickles with Turmeric and Black Pepper {Fermented Cauliflower, Anti-Inflammatory, dairy-free (no whey used)} #fermentedcauliflower #cauliflowerpickles #turmericpickles #turmericferment #fermentedturmeric #curriedcauliflower

Have you made fermented cauliflower before?

  • Oh Snap! Let’s Eat!

    I’ve never fermented cauliflower before… but I have tried some pickled cauliflower before and DAYAM it was delish!

  • Renee Kohley

    I haven’t made fermented cauli in a long time – and this version with the turmeric looks amazing! Thanks for the inspiration!

  • I never thought to pickle cauliflower before but this sounds so delicious! I’ll definitely have to try this out.

  • Kari Peters

    These would make such a fantastic side dish to so many Asian and Indian inspired meals, thanks for such a great recipe!

  • Megan Stevens

    Oh, I love that idea!! YUM! Two of my favorite kinds of foods…! Thank you!

  • Megan Stevens

    Yay, I’m so glad!!

  • Megan Stevens

    You’re welcome; thanks! Enjoy! 🙂

  • Megan Stevens

    Ha, awesome; yep, it’s so good!

  • The look like a must make! I’ve never used weights or a ferment crock before. You’ve definitely peaked my interest!

  • I’ve made quick pickled veggies, and this looks easy and even healthier. Yay!

  • Cristina Maria Curp

    Oh em gee!!!! Cauliflower is life! I need to make this!

  • Katja Heino

    Oh, I need to make this. Cauliflower is something I have not fermented. YUM!!

  • Megan Stevens

    LOL! Ha, love it; enjoy! 😉

  • Megan Stevens

    Yay, so glad! Yes, it’s easy and rewarding!

  • Megan Stevens

    Oh good, it’s such a fun process and becomes a way of life. You’ll love it!

  • So cool! I’d love to try fermented cauliflower!