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Cauliflower Pickles with Turmeric and Black Pepper {Fermented Cauliflower, Anti-Inflammatory}
  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.