Curry Cauliflower & Cabbage Sauerkraut (Raw Vegan & Fermented)

Curry Cauliflower


  • Ingredients for 1 Blender:
  • 3 Cloves Garlic
  • 1 Thumb Ginger
  • 5 Tsp. Curry
  • 1/3 Tsp. Graham Masala
  • 1 Tsp. Kelp Powder
  • 1 Large Handful Shredded Carrots
  • Fill remainder with chopped yellow pepper.


  1. Blend the marinade until smooth.
  2. Fill a glass jar half way with thinly sliced cauliflower, cabbage, and shredded carrot.
  3. Place the apple in the center of the cabbage.
  4. Place the remaining ½ of the cauliflower, cabbage and carrot on top. Press down firmly.
  5. Cover the vegetables with the blended marinade.
  6. Cover the top of the cabbage with a layer of hydrated kombu seaweed.
  7. On top of the Kombu, place a layer of cabbage leaves.
  8. Cover your container so that no foreign matter can enter the mixture. The mixture will begin to foam and bubble as a result of the fermentation process. Leave out at room temperature.
  9. Let stand for 3-5 days.
  10. Discard the cabbage leaves, Kombu, and apple in the middle.
  11. Place the mixture in a container for storage and refrigerate.
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