- 475 grams cauliflower, fresh
- 100 grams poblano pepper
- 50 grams garlic
- 300 grams water
- 28 grams salt
- a large cabbage leaf**
- 1 teaspoon vindaloo curry powder
- Lightly rinse all your vegetables in cool water and pat them dry.
- Using a grate and skewers, roast the cauliflower, poblanos, and garlic over an open flame until they become slightly blistered and charred outside. (Alternatively, you can preheat your oven to 500F and dry roast the vegetables *no oil* for 10 minutes)
- After roasting the vegetables, chop them however you’d like and let them cool to room temperature.
- Make sure all of your fermentation equipment has been cleaned and sanitized well.
- Dissolve the sea salt in the water to create a brine.
- In a clean mason jar add all of the vegetables and the bay leaves and curry powder.
- Add all of the saltwater brine to the jar.
- Place a fermentation weight in the jar to keep all of the vegetables submerged. Place the mason jar lid on the jar and secure it in place.
- Ferment for 4 weeks at room temperature.
- About 2 to 3 days into fermentation, you will notice a lot of bubbles. Set the jar in a glass dish to prevent messes.
- Every 24 hours loosen the lid to burp the jar and let the gas out. This particular fermentation can get very bubbly. You can rinse the lid daily before replacing it to keep it clean.
- After 4 weeks of fermentation, remove the fermentation weight then move to refrigerated storage.
