Fermented GiardinieraJump to Recipe
I can get a little, how you say, obsessed with things. Diving whole-hog into projects and buying supplies to supplement my already busting-at-the-seams kitchen implement storage space. So, when it came to getting the proper supplies for fermenting after watching Brad Leone make giardiniera, I hesitated.
For about one day.
I’ve already amassed several gallon jars from back when I made kombucha on the reg, but I didn’t think I wanted to make GALLONS of giardiniera at a time, especially since I don’t typically eat smoked or cured meat sandwiches. So, I decided to do two things: a) buy a half-gallon kit, complete with two lids and an airlock (also a weight) and 2) since I could open a general store with the number of jars in the house, I also bought a kit for mason jars.
The task is relatively simple. Measure, chop, mix, wait.
The video has all of the ingredients, but I’m going to list the seasonings and instructions here, mostly for my reference in case I lose the notes on my fridge door. These measurements are for a 1-gal container, so I’ve had to halve and halve again for my vessels.
- Ceramic weight
- Glass vessel
- enough veggies to fill the vessel cauliflower, celery, carrots, white or yellow onion, red pepper, etc.
- 8 cups water filtered
- 66 g salt not the big flaky kind
Spices and Seasonings
- 6 bay leaves fresh
- 1 tsp mustard seeds
- 1 tsp coriander
- 1 tsp peppercorns tellicherry
- 1 tsp fennel seed
- 2 tsp oregano dried
- 1/2 tsp celery salt
- 1/2 tsp cayenne
- 5 cloves garlic smashed
- 3.5 Tbsp sugar
- 1/4 c white vinegar
- Smash your garlic first. Apparently, this releases something called "allicin", and that's good for you.
- Cut the veggies up into a size with which you might use in a stir fry.
- Add water and salt into the vessel and give it a good shake to dissolve the salt.
- Add all of the spices (but not the sugar and white vin.) into the vessel.
- Add your veggies to fill mostly to the top. Twist on lid and give a good shake. Place ceramic weight into container to keep veggies submerged. Cover with air-lock lid. Put on top of fridge or somewhere out of the way and wait about five (5) days.
- Mix in sugar and white vinegar and give a good stir or shake. Re-bottle into smaller jars to give to friends or put into fridge as-is.