Fermented Giardiniera is one of my favorite salads, so why not mix it up and ferment the giardiniera vegetables instead of pickling them in vinegar?
If you haven’t dabbled in fermentation, no worries. It’s a remarkably simple process, and there’s virtually no risk that you’ll hurt yourself. I’ve been fermenting food for a very long time, but I’m no expert. That being said, if you’re interested in transforming your vegetables into probiotic-rich, tangy, crunchy goodness, I can help you.
Just wash and chop your veg and load them into a clean jar. Cover with a brine (a water and salt mixture) and wait. That’s it. Of course, if you don’t want to wait, you can always make pickled Giardiniera. It’s delicious too, of course!
Fermented Giardiniera
Equipment
- 2 quart-sized Mason jars
Ingredients
- 1 head fresh cauliflower
- 4 carrots
- 2 stalks celery
- 4 banana peppers
- 1 jalapeño pepper
- 2 T kosher salt
- 2 bay leaves
Instructions
- Prep the veg – Break the cauliflower into florets. Peel and slice the carrots. Wash and slice the celery. Destem the peppers and slice them into rings, shaking out the seeds. Mix the cauliflower, carrots, celery, and peppers in a large bowl.
- Make the brine – Combine 1 quart of water and 2 T of salt. Stir until the salt has dissolved.
- Fill the jars – Add a bay leaf to each of the jars, then fill each of the jars with the chopped veg. Cover with the brine, place a weight on the veg to keep it submerged, and close the jar.
- Ferment the veg – Put the jars in a cool place and let the vegetables ferment for 3 weeks. You should check on the jars from time to time, to ensure that they haven't bubbled over, as the pressure will build up inside of the jars during the process.
If you’re interested in learning everything there is to know, pick up a copy of The Art of Fermentation by Sandor Katz, the definitive guide to everything fermentation. It was named one of the twenty-five most influential cookbooks from the last 100 years by The New York Times. There really is so much to know, yet, it’s so simple.
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