Description
Lacto-fermented curry cauliflower kraut is equally delicious and healthy. With a delightful blend of cabbage, cauliflower, green onions, carrots, and, of course, curry, this kraut is not only tasty but also chock full of beneficial probiotics to improve gut health.
Ingredients
- 1 head napa cabbage, cored and sliced thinly
- 1 head cauliflower, cut into small florets
- 1 TBS sea salt
- 1 bunch green onion, chopped
- 4 carrots, peeled and shredded
- 1/2 white onion, sliced thinly
- 2 TBS curry
Instructions
- Wash cauliflower and cut it into bite-sized florets. Place in a large bowl.
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Remove any wilted outer leaves from the napa cabbage. Slice the entire cabbage in half lengthwise. Turn each slice cut side DOWN and slice down the center lengthwise again. Cut cabbage into thin shreds working your way from the top of the cabbage, down. Peel and Shred carrots, chop green onion, and onion and set aside.
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Sprinkle 1 TBS of salt over the cabbage + cauliflower mixture. Let the salt sit on the mixture for 5-10 minutes.
- When you return, you’ll notice that the salt has begun to pull water out of the cabbage, creating a brine. Massage the cabbage with your hands for 5-10 minutes until the cabbage has released a good bit of brine. (I use gloves for this, total life saver!)
- Add the other chopped veggies + the curry and continue to massage/mix until the mixture is well incorporated.
- Using gloved hands or a pair of tongs, tightly pack the kraut into a clean glass jar. Depending on the size of your cabbage/cauliflower head this recipe should JUST fit into two 32 oz jars, but it may fit better in a half gallon jar.
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Use cabbage pounder to make sure the mixture is very tightly pressed into the jar. If you don’t have one, use the back of a spoon.
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Pour any extra salt brine over the kraut, making sure the brine covers the vegetables completely.
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Place a fermentation weight on top of the cauliflower to keep it submerged under the brine.
- Screw the lid onto the jar, making sure it is not super tight. The jars will build up pressure during the fermentation process so you don’t want an air-tight seal.
- Allow the cauliflower to ferment for 3-5 days at room temperature. Check daily to ensure the cauliflower remains submerged beneath the brine.
- After 3-5 days, taste the cauliflower. It should taste tangy and sour, similar to sauerkraut but with a delicious curry flavor. Once it reaches your desired level of sourness, transfer the jar to the fridge for cold storage.
Notes
This recipe was adapted from the cookbook, “The Heal Your Gut Cookbook” by Hilary Boykin and Mary Brackett. It is a GAPs-friendly recipe!
- Prep Time: 3-5 days