Curried Caulikraut
Curried Caulikraut is a vibrant twist on the classic sauerkraut — combining cauliflower, carrots, and aromatic Indian spices for a tangy, mildly spiced ferment. Packed with probiotics and bursting with flavour, it's the perfect fusion of traditional fermentation and warm, earthy curry notes. Enjoy it as a side, salad topping, or zesty condiment.
Ingredients
For a 1 L fermentation jar.
- 500–700 g cauliflower (1 head), cut into thin florets
- 2 carrots, shredded
- 1 spring onion, sliced
- Juice of 1 orange
- 20 g sea salt (1 tbsp)
- 1 tsp mustard seeds
- ½ tsp coriander seeds
- ½ tsp cumin seeds
Equipment
- 1 L glass fermentation jar
- Glass weight
- Grommet lid and airlock
Method
Prepare the vegetables
Wash and chop the cauliflower into small florets. Shred the carrots and slice the spring onion.
Roast the spices
In a small pan, lightly roast the mustard, coriander, and cumin seeds until fragrant. Let them cool completely before using.
Combine ingredients
In a large bowl, mix the cauliflower, carrots, spring onion, roasted spices, orange juice, and salt. Toss well and let rest for 30 minutes to release moisture, then massage gently for a few minutes until the mixture softens. Pack into the jar, pressing down to remove air pockets, and place a glass weight on top to keep everything submerged. Leave at least 2 inches of headspace for the gases to expand.
Seal with an airlock
Close the jar with a grommet lid. Fill the airlock halfway with water so gases can escape while keeping contaminants out.
Ferment
Keep the jar in a warm, shaded spot (around 25°C) for about 4 days.
Check daily
Keep the vegetables submerged, pressing gently if needed. Begin tasting from Day 4 — it should be pleasantly tangy with a hint of spice.
Store and enjoy
Once it reaches your desired sourness, remove the glass weight and airlock, replace with a storage lid, and refrigerate. It keeps for up to 10 months.
Notes & variations
- Spice depth: lightly roasting the spices enhances aroma without overpowering.
- Headspace: always leave 2 inches to prevent overflow.
- Airlock lid: keeps oxygen out and lets CO₂ escape safely.
- Fermentation time: adjust to taste — longer ferments yield more tang.
- Storage: flavour continues to develop in the refrigerator.
A colourful, spiced ferment that brings together the crunch of cauliflower and the warmth of curry spices. Curried Caulikraut adds life to any meal — a true probiotic treat with an Indian twist.
