Cauliflower with Turmeric & Coconut Ferment

Cauliflower with Turmeric & Coconut Ferment

We LOVE coconut, and decided to try fermenting some with cauliflower and turmeric. Can't wait to try this!

And did you know that turmeric and ginger work synergistically together to help calm inflammation? And cilantro is great for gentle detox? Needless to say, this fermented recipe is PACKED with nutritional goodness, and it will get even better when it is ready in about 2 weeks, as it will also contain healthy live-cultures (probiotics) that will be great for your microbiome health too.

And doesn't it look great in your ChouAmi Fermentation Kit?

Karen Wang Diggs, Chief Fermentation Officer

Cauliflower with Turmeric & Coconut Ferment

Karen Wang Diggs, Chief Fermentation Officer

Servings

32 fl oz (1 Liter)

Prep Time

15 minutes

Cook Time

14 hours

Cuisine

American

Category

Vegetable

We LOVE coconut, and decided to try fermenting some with cauliflower and turmeric. Can't wait to try this!


Ingredients

  • 2 teaspoons (10 ml) Celtic Sea Salt

  • 2 cups (474 ml) filtered water

  • 8 oz. (227 g) cauliflower florets

  • 3 oz. (85 g) carrots, diced

  • 1/3 cup (79 ml) dried shredded unsweetened coconut

  • 1 cup (237 ml) loosely packed cilantro leaves

  • 1 Tablespoon (15 ml) freshly grated ginger

  • 1 teaspoon (5 ml) ground turmeric

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Directions

  1. Dissolve the Celtic Sea Salt in the filtered water to make the salt brine. Set aside.

  2. Place the cut vegetables in a large bowl and mix well with the shredded coconut, cilantro, ginger, and turmeric.

  3. Put the mixture in the Le Parfait glass jar. Pour enough of the salt brine into the jar to fully cover the mixture by 1 inch (2.5 cm).

  4. Assemble ChouAmi onto the jar according to directions. Allow to ferment for 14 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.

  5. When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
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