Fermented Giardiniera

31

This is one of my favourite snacks. It is just delicious. Be warned though, it will stink up the kitchen while fermenting…you were warned.

Fermented Giardiniera

Tony Pauley
A lovely snack or addition to a salad.
Prep Time 5 minutes
Fermentation 7 days
Total Time 7 days 5 minutes
Course Side Dish
Cuisine Italian
Servings 1 litre
Calories 8 kcal

Equipment

  • 1 1L/1Q spring top canning jar. Sterilised.
  • 1 weight To hold down vegetables under water.
  • 1 2L/2Q pot

Ingredients
  

  • 500 ml water
  • 15 g salt
  • 1 onion medium, sliced
  • 1 red bell pepper large, chopped
  • 4 chili peppers adjust to taste
  • 1 carrot sliced
  • 1/2 cauliflower small head, chopped into florets
  • 1 tbsp juice from previous batch or other ferment optional to speed up process

Instructions
 

  • Add water and salt to the pot and bring to a boil.
  • Let water cool to room temperature.
  • Add vegetables to the jar.
  • Add as much water as will fit.
  • Add weight to hold vegetables below the water level. I use a glass votive holder.
  • Remove the rubber ring and close the jar.
  • Move to a cool dark place.
  • Once a day, tap the jar on a surface to release any bubble that have formed due to fermentation, after a day or two. The liquid should become cloudy,
  • Once you no longer see any new bubbles forming, about a week, add the rubber ring back tot the jar and close.
  • Move to the refrigerator and enjoy over the next 2 months.

Nutrition

Calories: 8kcal
Keyword fermentation, picking
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