Recipe:

1. Wash cauliflower and cut the florets in uniform-sized pieces so they ferment evenly. Transfer the cauliflower to a clean quart jar or other fermentation vessel. Add the bay leaf and red peppercorns.
2. In another bowl, mix together the water, salt and turmeric. Pour the brine over, making sure to submerge the veggies completely. Leave space for a weight and space for the ferment to bubble.
3. Cover the jar with a cheese cloth or other breathable cover to keep dust and bugs from entering the ferment. 
4. If you are using a clear jar, wrap a towel around the jar to keep light out, and store at room temperature. This is a 6-day ferment. Check on the ferment every day to make sure the brine remains over the veggies and that no mold or yeast forms. If the brine is low, press down on the weight to bring the brine back over the ferment. Once fermentation is complete, store in an airtight glass container and keep in the fridge.