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fermented giardiniera recipe​

Fermented Giardiniera

Fermented giardiniera is a tangy, crunchy, and probiotic-rich mix of vegetables, perfect as a topping for sandwiches, salads, or simply as a snack. This homemade version is easy to make, cost-effective, and full of health benefits. The fermentation process enhances the flavors while preserving the vegetables, giving you a tangy bite that's good for your gut.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Breakfast
Cuisine: Italian
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cauliflower florets
  • 1 cup carrots sliced into thin rounds
  • 1 cup celery chopped
  • 1 cup green olives pitted and sliced
  • 1/2 cup red bell pepper diced
  • 4 cloves garlic minced
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 tablespoon salt non-iodized, such as sea salt
  • 2 cups filtered water
  • 1 tablespoon apple cider vinegar optional, for extra tang

Equipment

  • 1 large glass jar (quart-sized or larger)
  • Small plate or jar weight (to keep the vegetables submerged)
  • Medium saucepan (for making the brine)
  • Knife and cutting board
  • Measuring spoons
  • Spoon or spatula for packing the jar

Method
 

  1. Prepare the vegetables: Wash and chop the cauliflower, carrots, celery, red bell pepper, and garlic. Slice the green olives and set them aside.
  2. Make the brine: In a medium saucepan, bring the water to a boil. Add the salt and stir until fully dissolved. Remove from heat and let it cool to room temperature.
  3. Pack the jar: In a large, clean glass jar, layer the prepared vegetables, packing them tightly to prevent air pockets. Add in the mustard seeds, coriander seeds, and red pepper flakes. Pour in the optional apple cider vinegar if using.
  4. Pour the brine: Once the brine has cooled, pour it over the vegetables in the jar, ensuring everything is fully submerged. You can place a small weight (such as a clean rock or another jar) on top to keep the vegetables submerged under the brine.
  5. Ferment: Cover the jar loosely with a lid or cloth, allowing air to circulate while preventing debris from getting in. Leave the jar at room temperature for 3-5 days, tasting daily to check the flavor and fermentation. The giardiniera will get more tangy as it ferments.
  6. Store: Once it reaches your desired tanginess, transfer the jar to the refrigerator to slow the fermentation process. It will keep for several weeks in the fridge.
    fermented giardiniera recipe​

Notes

  • Customization: Feel free to adjust the vegetables based on what you have on hand. You can add ingredients like green beans, fennel, or onions.
  • Spice level: If you prefer more heat, add additional red pepper flakes or fresh chili peppers to the jar.
  • Fermentation time: The longer the giardiniera ferments, the tangier it will become. Taste daily and remove it from the counter once it reaches your desired flavor.
  • Storage: Keep in the refrigerator for up to 4 weeks. Avoid leaving it out at room temperature for more than a few days after fermentation, as the probiotics may degrade.
  • fermented giardiniera recipe​