Fermented Giardiniera
Italian pickle relish
Yield: 0
Equipment
- Airlock
- Ceramic weight
- Glass vessel
- Lid
Materials
- 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
Instructions
Veggies
- 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.
The Rest
- 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.
After Ferment
- 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.