Fermented Giardiniera, with Carrots, Cauliflower, and Red Peppers
You can add hot peppers to this to make the fermentation spicy—feel free to add extra garlic or even more fresh herbs!
Instructions
5 steps1
Cut the vegetables, and place them in a clean wide-mouth 1-liter mason jar, along with the chopped parsley (if using).
2
In a separate container, whisk together the water and Kosher salt until the salt is fully dissolved.
3
Cover the contents in the jar with the salt water brine. Make sure the vegetables are submerged below the surface of the brine. Cover the contents with a tight-fitting lid.
4
Allow the contents to ferment at room temperature in a dark spot for roughly seven days, opening the jar every day to ensure the built-up gas and pressure can escape, and also to ensure that your contents stay submerged below the surface of the brine.
5
When you are ready to enjoy, transfer to the fridge and serve whenever you like.
Recipe Notes
The weight in salt here can be adjusted from anywhere between 1.5-3.5%. I’ve used a roughly 2% brine here.
