Module 15 · Small Plates
Gobi Achar: Lacto-Fermented Spiced Cauliflower Pickle
Gobi Achar: Lacto-Fermented Spiced Cauliflower Pickle is a keto ferment with 2.3 g net carbs, 1 g protein and 0 g fat per serving (13 kcal). It serves 12 and takes 120 hours 20 minutes in total.
Crunchy cauliflower fermented with turmeric, ginger, garlic, chilli and mustard seeds, the North Indian way: tangy, golden and full of life.
How did it turn out? Rate this recipe
ratingratings
No ratings yet
Sign in to rate this recipeThanks! You rated it Could not save your rating. Please try again.
Allergens in this Ketogeni recipe: mustard. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 12 servings · Active time: 20 min · Total time: 5 days
| Per serving | Amount |
|---|---|
| Net carbohydrates | 2.3 g |
| Protein | 1 g |
| Fat | 0 g |
| Energy | 13 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 600 g organic cauliflower, in small florets
- 15 g organic fresh ginger, in matchsticks
- 3 piece organic garlic cloves, sliced
- 1 piece organic green chilli, slit
- 1 tsp ground turmeric
- 1 tbsp brown or yellow mustard seeds
- 20 g non-iodised sea salt (2 % brine)
- 1000 ml unchlorinated water
Step-by-step method
- Dissolve the salt in the water to make a 2 % brine.
- Pack the cauliflower, ginger, garlic and chilli into a clean 1.5 litre jar, sprinkling with turmeric and mustard seeds as you go.
- Pour over the brine until everything is covered by 2 cm; weigh down with a small glass or fermentation weight.
- Cover loosely and leave at room temperature (18–22 °C) for 4–7 days, tasting from day 4.
- When pleasantly sour, close and move to the fridge.
Chef’s tips
- Everything must stay under the brine; a little white yeast on top can be skimmed, but throw it away if you see coloured or fuzzy mould.
- Ferments are generally safe with clean tools, correct salt and everything under the brine. If you are immunocompromised, pregnant or on a low-histamine diet, ask your doctor before eating fermented foods.
Variations
- Add carrot sticks or green beans.
- Finish with a spoonful of mustard oil, as in Punjab.
Storage
Keeps 2 months in the fridge.
Questions and answers
How many net carbs are in Gobi Achar: Lacto-Fermented Spiced Cauliflower Pickle?
One serving has 2.3 g net carbohydrates, 1 g protein and 0 g fat (13 kcal). The recipe makes 12 servings. These figures are estimates; your own ingredients may differ.
Can I make Gobi Achar: Lacto-Fermented Spiced Cauliflower Pickle ahead, store or freeze it?
Keeps 2 months in the fridge.
Which allergens are in Gobi Achar: Lacto-Fermented Spiced Cauliflower Pickle?
It contains mustard, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Gobi Achar: Lacto-Fermented Spiced Cauliflower Pickle vegan?
Yes. The recipe contains no meat, fish, eggs, dairy or other animal products.
Can I vary Gobi Achar: Lacto-Fermented Spiced Cauliflower Pickle?
Yes. Add carrot sticks or green beans. Finish with a spoonful of mustard oil, as in Punjab.