Homemade preserves - yellow pickled cauliflower - tasty and healthy pickles

I haven't pickled cauliflower for a long time because I had doubts whether I would like it. However, since the first time I tried pickled cauliflower in beets in a certain breakfast bar in Krakow, I was lost. I pickle cauliflower very often now, it's delicious and crispy.

Last season I pickled cauliflower with beetroot. This time I propose a yellow version with the addition of curry, turmeric, hot pepper and ginger.

INGREDIENTSfor 2 jars with a capacity of 1 l

• 1 medium cauliflower
• 2 garlic cloves
• 2 - 4 ginger slices
• 1/2 teaspoon Gochugaru for kimchi) or chili
• 1 teaspoon of turmeric powder
• 1 teaspoon of curry powder
• brine - mix 1 liter of boiled water mixed with 1 tablespoon of non-iodized rock salt

Execution

1. Peel and cut the garlic and ginger into thin slices.
2. Divide the cauliflower into florets.
3. Place the florets of cauliflower in jars, add garlic, ginger, pepper flakes, turmeric and curry in proportion.
4. Pour the whole thing with brine, close the jars and leave for fermentation at room temperature for 4 - 5 days.
5. For the first 2 - 3 days, we open the jars once a day to degas the silage.
6. Cauliflower is ready after 4 - 5 days and you can move the silage to the fridge or a cold cellar. However, if you think that it is too weakly pickled, leave it at room temperature for longer.

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