Fermented Giardiniera
Ingredients
- 2 cups thinly sliced carrots ⓘ
- 2 cups thinly sliced red bell peppers
- 1 1/2 cups thinly slice onions ⓘ
- 2 cups thinly sliced celery ⓘ
- 4 cups cauliflower florets ⓘ
- 2 cups thinly sliced green tomatoes ⓘ
- 2 thinly sliced red jalapenos (keep seed for more heat) ⓘ
- 3 long green chili pepperoncini peppers ⓘ
- 3 -5 garlic cloves, peeled and sliced super thin ⓘ
- fresh thyme sprig ⓘ
- 2 bay leaves
- 3 tablespoons unrefined salt ⓘ
Instructions
- Prepare brine by dissolving the salt in water.
- Mix all the ingredients except the brine in a large bowl.
- Add them to the Fermenting Vessel of choice (check description above) packing them down as you go.
- Fill each jar with the brine, leaving 11/2 -2 inches of headroom-the space at the top, between the rim of the jar and the top of the vegetables. Weight the vegetables so they are completely submerged in the brine.
- Cover the top of the vessel with a lid, coffee filter, paper towel, cheese cloth, or tea towel to keep bugs out and odors inches.
- Be sure to secure towels with a very tight rubber band or the ring from the canning jars.
- Place the jar out of direct light.
- Ferment at room temperature 4 days before checking the flavor. If you prefer the flavor more sour, continue fermenting.
- If to your taste transfer the jars to the refrigerator.
- Burp the jars once daily (to release any built-up gasses) the giardiniera does continue to ferment while in the refrigerator.
- This doesn`t need to be done in my home because we help ourselves to it daily.
Nutrition & Diet Analysis (per serving)
361
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).