How to Make Indian Pickled Cauliflower | The Fermentation Adventure
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- Опубліковано 23 лис 2019
- Learn how to make Indian pickled cauliflower with curry spices the old fashioned way, using the lacto fermentation method. Paul and Sarah from The Fermentation Adventure walk you through their recipe, which uses a salt brine to create it's own vinegar. Spicy and so flavorful!
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Want more videos on lacto fermentation, like hot sauce, fermented carrots, and sauerkraut? Check it out here: ua-cam.com/play/PLKmVI5tdVVacBkfM95B-kga127vX_7Jys.html
Go visit Taj Mahal
Omg, I can't wait!! 🤩 I'll keep you posted
Woohoo! How's the fermented cauliflower progressing?
I love that you save all your vegetable scraps for composting. Since I dont have a garden every veg scrap goes into the freezer until I have a huge amount and then make vegetable broth.
Yes, it's something we've done for years and we just love that our trash doesn't smell!! 😂 Great idea to put the scraps in the freezer for broth. We end up with so many scraps, we may just do both compost and broth! 😍
I am now onto my 4th jar. I love this ferment thankyou soooooo much its amazing
Fantastic! We're so happy to hear you like this recipe!
Getting a cauliflower tomorrow !!!!!!!!!!!!!
Thanks you two, for sharing your wealth of wisdom !!
Yay! We hope you love it! 🤩
@@FermentationAdventure Just made a double batch.......now comes the w a i t i n g.........
Looks delicious 😋. I can't wait to try. THANK YOU
Yay! It's so flavorful. Hope you like these fermented cauliflower!
This looks amazing! Glad I found your channel. I wonder how similar in taste and feel is this to say just your everyday pickled cauliflower you pick up at the grocery store. We love pickled vegetables and the cauliflower has always been our favorite. I’m very excited to see what else y’all will be doing! With a last name like Pickels you know I gotta love this stuff!!
Thank you! Love your name! 😍 We hope you enjoy this recipe! We've actually never tried buying picked cauliflower from the store, so wouldn't know how it compares. Of course among other benefits to making it yourself is that you can spice it how you like. 😁 Happy fermenting!!
Love your programmes. Thanks heaps for sharing your knowledge.
FYI - the heart of the stalk is the best if you trim off the tough bits and sprinkle with salt. Crunchy yumminess...
Thank you for your support Voula! Great tip on eating cauliflower. So you just eat it raw with salt? Sounds yummy!
@@FermentationAdventure precisely. I wash mine before sprinkling salt. It's eaten that way in the Mediterranean, as they also believe in wasting nothing. In all honesty, cauliflower is one of my most favourite vegetables (mum used to include it sauteed in our Saturday cooked breakfasts when we were children) and eating the stem is almost the best part. Enjoy.....
I made this and it turned out great everyone liked it
Awesome!! So happy to hear you liked this recipe!
You guys are awesome
Thank you great presentation
Hi Bonnie! Thank you so very much for your kind feedback. Hope you loved this "pickled" (fermented) cauliflower!
Thanks, Guys! I will be sure to try this one soon. How can you go wrong with cauliflower and curry?
Exactly! Hope you enjoy this recipe as much as we do.
Omgoodness! Yum!!! I like making "potato salad" with cauliflower instead of potatoes. 💖💜💖
Oh yeah! That sounds good! We also love making "buffalo cauliflower" in the oven which is good. We love your excitement!
I love Indian curry..
Hmm, making us hungry!! Lol
I have to call you out on the “vinegar”. Vinegar is acetic acid, which is produced by acetic bacteria when they eat alcohol. They are aerobic. What lactoferments produce is lactic acid, which is very different but acid nonetheless, when they eat sugars. They are anaerobic. That’s it! Thanks for reading me :)
Thanks for the input! We often refer to it as making its own "vinegar" simply because it becomes acidic during lacto fermentation. Yum! :)
Just wanted if you can do videos and show us how to compost your garden is so beautiful and delicious
We still compost all of our food scraps and use them for our garden. Maybe in the future we can include more clips but we save them in kitty litter buckets and once they're full we like to dump them into our banana circle or papaya circles. They really eat it up!
I made this. Amazing! I think I may have eaten too much, though. I will continue to make this regularly. Have you tried any other spice blends?
That's awesome Jennifer! We're so happy you enjoyed it! Feel free to try many other spice blends. This was more Indian but you could try Mexican or Thai. Maybe just grab a spice blend that you like and see if it works out!
I’m new to fermenting and I’m very inspired by your recipes! Can u explain about the salt content a bit more? If I use less salt for this recipe does it affect the fermenting process? Or does the amount of salt added depend on the type of veggie used? I’m just trying to understand cuz I’ve seen many recipes and can’t tell if there’s a consistent salt ratio for the size of jar or if using thicker type veggies etc. Thank u!
Thanks so much for the question Leandra! The salt helps to keep some of the bad bacteria from multiplying and keeps more of the good ones in a happy environment. The amount of salt you use isn't as important as keeping everything below the brine. For us, the salt actually just makes it all taste way better so add the amount of salt that tastes good to you and you'll be fine. We hope that helps!
Can you mention what size jars you are using? I can’t tell if it is quart or half gallon, and it makes a difference with the spice to brine ratio.
Yes, of course we're happy to clarify! This recipe makes a 1 quart size mason jar. If you double this recipe, you can fit the contents in a half gallon mason jar.
If I already have some fermented cauliflower in the refrigerator can I just add spices to it or will it not taste the same?
You could definitely add some spices to it if you like. Since it's already fermented you can spice it with whatever you want when you're about to eat it. 🙂
Nice, but do you leave the jars with the lid completely off, on the counter, just weighted down? This time of year my house is open to the fresh air, and I believe it would attract bugs. Perhaps I will treat it like my Vinegar ferments, with coffee filters and rubber band. Also, I don’t like really hot stuff, so I have sweet Madras Curry powder I bought in bulk. I will hop back after it’s done and comment again! Making a Ginger Bug, and Fermentation Starter, as well as a Rye Sour Dough Starter. Keep up the good work!
Thank you so much for the comments Nancy! Whenever we make a batch of fermented vegetables we use some kind of an airlock whether it's the silicone ones that we like, or a small jelly jar, or even like you said you could use something like a coffee filter or towel to cover it to keep the bugs out. An open ferment has more likelihood of mold which is why we like the non-aerobic airlocks but we've tried aerobic and still had great success with those too. Thanks so much for watching and good luck on your ferments! 💕
Why did you not put a top on the cauliflower? I’m afraid of bugs getting in the jar.
At that time we would put a small jar inside of the larger mason jar. Since then they've come out with nice fermentation lids to discourage mold. Either way still works but we like the new fermentation lids now! Thanks for the question! 😊
Good pikal from India 🇮🇳
Hello to you in India Madan! Thank you for watching! 💓
What about broccoli also mix? Can be canned? How long last in the fridge? Ty
Thanks for the question! We don't like to ferment broccoli because it has such a strong and bitter taste but that really depends on what flavor you like. As long as you've fermented it below the brine and you don't see any mold and things still smell and taste good it should be good for quite a while in the fridge but the flavor starts to degrade after a few months or so. If you "can" it and it's a low acid ferment you'll want to use a a pressure canner or add vinegar. You'll have to follow canning guidelines for that process. Good luck!
Their fixed strained smiles get me.
Well hopefully we'll get better at this camera thing! 😂 But we sure do love sharing our recipes with you!
Can I partially cook the cauliflower before fermenting it?
You could if you like but it would end up much softer. Also you'd definitely need to add some kind of active starter like pickle juice or sauerkraut juice since the cooking would kill any bacteria or yeast on the cauliflower. Happy fermenting!
So, if you weigh down with another jar, you don't have to worry with closing up with a lid?
Hi! That's correct. During fermentation, as long as the cauliflower stays below the brine and is not exposed to oxygen, then you should not get any mold and a specific lid is not necessary until it's ready to be stored in the refrigerator. Great question!
The Lactobacillus bacteria do not create vinegar. That is acetic acid. That bacteria produces lactic acid and that is what you are tasting.
I was watching your video. You mentioned you would love to visit India but you are nervous.
Nervous about wha?
I am from India. I watch all your videos
Would love to be your host in India.
I live in Bangalore. Feel free to contact me if you guys plan to visit. @Happyman_india on insta.
Hi! Thanks so much for watching! We'd love to visit India one day! Paul is especially so excited to check that off our bucket list, and as for me I just sometimes get a bit nervous when being in a completely different country. It's the great unknown! We know we'd love it though. You are so sweet to offer to be our host! You're amazing, thank you!
I love cauliflower, but, alas, I'm not a fan of Burry. I MAY make a small batch just to try ;) By the way, where in Central FL are ya'll? I,m in Salt Springs.
We're in the Daytona Beach area, but we love the springs! We make our way around the springs every winter to do some camping. Oh, if you don't like curry flavor, you could always try leaving out the curry powder, or replacing it with another spice that you like. Or, try turmeric cauliflower!
@@FermentationAdventure We have a lovely efficiency cottage that you would be welcome to stay in for a couple of days. As long as it's not booked, you're welcome to stay for free. My hubby and I are retired and I am handicapped. We live on Lake Kerr, great for fishing, etc. Plus, we have a pool and hot tub :)
Wow, that is incredibly generous and thoughtful of you Christine! We just may take you up on that one day. We love the outdoors and it sounds like you guys do too. :)
omg !!!! 😲 from where did u get that map of india ???? 😭 that was really hurtful 😭😭😭 was not expecting this . anyways , loved this recipe but as an indian i must tell u that this recipe of pickle is not so common in india . actual indian pickles r made dry with many spices and lots of oil only and not with vinegar or water . thank u 🙏 namashkar .
In this Video I notice u don’t cover the jar with everything since the smaller jar is submerging the veggies in the liquid. Is this ok not to cover? I thought it need to be covered to prevent bad things from getting in
Thanks for the question Leandra! The main thing is as long as the veggies are below the brine then it should be okay. Back then we didn't have fermentation lids so we just used a jelly jar as a weight which still works great! The fermentation lids are just an even better precaution. Just make sure everything is below the brine and having a little brine exposed to the air is not a big deal. Happy fermenting!
Where can I find the recipe for Buffalo Cauliflower ?
Thank you !!
Sure thing! Here's the recipe we use: tasty.co/recipe/buffalo-cauliflower
What type of salt? Seat salt?
We like to use sea salt although you can use any type of salt. Thanks for watching!
I’ve been making this for years and am left wondering why you use chili powder instead of garam masala? It is far superior and much more authentic than some random chili powder.
We love garam masala! Either one you use is going to taste good and have a much different flavor. We've had many garam masala spices taste pretty different since it's just a mixture of different spices. That sounds good too though! Thanks for the suggestion!
I have been watching your videos and love them. BUT ... with this one I have to mention that when talking about nother culture ... like East India you may want to be a bit more comprehensive about how you refer to and about the country, it's peoples and customs. Saying you are afraid to go to the country ... and that you wouldn't buy food from a street food vendor s insulting. In reality buying from a street vendor is probably your best bet as they rely on repeat customers. A person my want to choose a vendor who caters to the native population and NOT tourists since that is not a steady customer base.
Also have you heard of "pickling jars" they offer the ability to ferment without the concern of explosion. I recently bought a second pickling jar on TEMU for about the same cost as a quart mason jar.
Thank you for the videos and the information you share.
Thank you so much for sharing! Since we haven't traveled the world too much I think we were only expressing our worries about places we don't have a lot of experience with but we're very interested in going to India. People from India are always so amazing to talk to and the food is the best! We'll have to look into the pickling jars you mentioned. Thank you for the suggestions! 💓
Why would you get sick in India..? India is a beautiful country as are the restaurants. Love your channel.
Just nervous about places we haven't been but I'm sure we'd love India! It's our favorite food whenever we get the chance and the people are so amazing! ❤️❤️❤️
Hint. Skip the 1st 5 min. Actually make that 7 min
👍
India's map, shown by you is wrong. It was lacking Kashmir on its top. Please correct.
Thanks so much for letting us know! We had grabbed somewhat of a map off of Google so it must not have been correct. India is such a special place! ❤️
Plz put correct Indian map
Oh no! We will research this in the future. We do apologize if the map wasn't correct!!
Why would you be nervous going to India? Do you feel nervous going to Mexico? Or any other S. American country? How about Morocco or Turkey or....
Definitely! We're nervous going to any place we haven't been yet since it's just something new. We're not worried about going. Just nervous excited! 😊
Wrong map you should try hard for that map
Really?! We'll have to take a closer look!
The video is too long .
Feel free to skip around!
Cant stand the smell.of papaya....
I know what you mean! At first that's exactly how I felt about it and it almost made me gag a little bit, but then we had another type of papaya started growing (a more round one) and it actually smelled pretty good. There's a lot of different varieties but not everyone like it.
Don't come to India, otherwise you will fall in love with the country....
Omg I know! After tasting the food I bet we would never want to leave! 💓
Cringe!
😱😱😱