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–+ servings

Fermented Giardiniera

Tony Pauley
A lovely snack or addition to a salad.
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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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