A MUTUAL APPRECIATION OF MICROBES BRINGS TOGETHER EVE KALINIK AND CULTJAR FOR THIS COLLABORATIVE CAULIFLOWER FERMENT THAT INCLUDES A WONDERFUL BLEND OF SPICES SYNONYMOUS WITH THE MIDDLE EAST. BASED ON EVE'S CHOICE OF FLAVOUR COMBINATIONS, CULTJAR HAVE USED THEIR EXPERT TECHNIQUES TO CREATE THIS INSPIRED RECIPE. FOR MORE ON EVE VISIT WWW.EVEKALINIK.COM
THE INGREDIENTS IN THIS RECIPE SOMETIMES SEPARATE SO WE RECOMMEND INVERTING OR GENTLY SHAKING THE JAR.
Food pairing wise I have found this works really well as a side condiment to lamb chops or pan-fried cod, added into a frittata, or mixed through couscous and chickpeas for a plant-based bowl. Basically though if you just want to add a bit of a kick to any dish just add a few spoonfuls of this spicy number on the side. Eve Kalinik
Ingredients: Cauliflower (75%), Red Onions, Turmeric, Garlic, Nigella Seeds, Cumin Seeds, Coriander Seeds, Salt.
Nutritional Info Per 100g: Energy 158kJ/ 37kcal, Fat 0.1g of which saturates 0.0g, Carbohydrates 7.7g, Of which sugars 6.4g, Protein 1.6g, Salt 1.1g
Keep refrigerated to control the fermentation. The contents may gently pop (this is a good thing!) or overflow a little.
I love fresh raw cauliflower and this ferment just elevates the humble cauliflower to something more decadent and delightful. A much fresher way of eating cauliflower if you like piccalilli too, as it’s got all the punch and not the vinegar flavour. Great combo.
NEW RECIPE - Spiced Cauliflower - Eve Kalinik Collaboration