Homemade preserves - yellow pickled cauliflower - tasty and healthy silage

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

domowe przetwory kiszonki kalafior na żołto

Last season I bought cauliflower with beetroot . This time I suggest the yellow version with curry, turmeric, hot pepper and ginger.

INGREDIENTS for 2 1 l jars

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

Execution

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

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