Fermented Curry Cauliflower Pickles

Instructions

1. In a large glass jar or fermenting crock, layer the cauliflower florets, sliced red bell pepper, and minced garlic.

2. In a small bowl, combine the curry powder, mustard seeds, sea salt, turmeric, cumin seeds, and chili flakes. Mix well to create the pickling spice blend.

3. Sprinkle the pickling spice blend over the vegetables in the jar, ensuring even distribution.

4. Pour enough filtered water into the jar to cover the vegetables completely, leaving about an inch of space at the top.

5. Place a weighted object, such as a fermentation weight or a small, clean jar filled with water, on top of the vegetables to keep them submerged in the brine.

6. Cover the jar with a clean cloth or paper towel secured with a rubber band to allow air to flow while keeping out contaminants.

7. Place the jar in a cool, dark place to ferment. Check the pickles daily and skim off any scum that may form on the surface of the brine.

8. After 5-7 days, taste the pickles. They should be tangy and slightly fizzy. If you prefer a stronger flavor, let them ferment for a few more days.

9. Once the pickles have reached your desired level of fermentation, remove the weight and cover the jar with a lid. Store in the refrigerator to slow down further fermentation.

10. Enjoy your Fermented Curry Cauliflower Pickles as a delicious and healthy snack or as a zesty addition to your meals!