Fermented Giardiniera Recipes

FERMENTED GIARDINIERA

Giardiniera an Italian mix of veggies that you can find processed in your grocery store loaded with sodium and preservatives. Here I take a mix of fresh tasty crunchy vegetables with a touch of heat and fermented to encouraging the growth of good bacteria making this healthy for your body. Fermenting Vessel can be Harsch Crocks, German Crocks, Vegetable Fermentation Masters to simple glass or ceramic bowls, canning jars with weights to hold the food under the liquid .

Provided by Rita1652

Categories Cauliflower

Time 30m

Yield 75-100 serving(s)

Number Of Ingredients 13

Fermented Giardiniera image

Steps:

Prepare brine by dissolving the salt in water.
Mix all the ingredients except the brine in a large bowl.
Add them to the Fermenting Vessel of choice (check description above) packing them down as you go.
Fill each jar with the brine, leaving 1½ -2 inches of headroom-the space at the top, between the rim of the jar and the top of the vegetables. Weight the vegetables so they are completely submerged in the brine.
Cover the top of the vessel with a lid, coffee filter, paper towel, cheese cloth, or tea towel to keep bugs out and odors inches.
Be sure to secure towels with a very tight rubber band or the ring from the canning jars.
Place the jar out of direct light.
Ferment at room temperature 4 days before checking the flavor. If you prefer the flavor more sour, continue fermenting.
If to your taste transfer the jars to the refrigerator.
Burp the jars once daily (to release any built-up gasses) the giardiniera does continue to ferment while in the refrigerator.
This doesn`t need to be done in my home because we help ourselves to it daily.

Ingredients

2 cups thinly sliced carrots
2 cups thinly sliced red bell peppers
1 1/2 cups thinly slice onions
2 cups thinly sliced celery
4 cups cauliflower florets
2 cups thinly sliced green tomatoes
2 thinly sliced red jalapenos (keep seed for more heat)
3 long green chili pepperoncini peppers
3 -5 garlic cloves, peeled and sliced super thin
fresh thyme sprig
2 bay leaves
3 tablespoons unrefined salt
6 cups filtered mineral water (using chlorinated tap water will prevent the beneficial bacteria to grow.)

GIARDINIERA

Provided by Cathy Barrow

Categories condiments

Time 1h

Yield About 2 quarts

Number Of Ingredients 14

Giardiniera image

Steps:

In a large bowl, using your hands, mix the vegetables and salt until well combined. Cover the vegetables with water. Cover the bowl and allow the mixture to sit, unrefrigerated, for 8 to 12 hours.
Drain the vegetables and rinse thoroughly. Sterilize 2 quart-size glass jars, with lids, in the dishwasher or by submerging them in boiling water for 10 minutes.
In one sterilized jar, combine the garlic and all the herbs and spices; add the vinegar and oil and shake well to emulsify the dressing. Pour half the dressing into the other jar.
Pack the vegetables into the jars. If vegetables are not completely coated, make and add more dressing. Screw lids onto jars and refrigerate. Allow the mixture to mellow for a couple of days before serving.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 244 milligrams, Sugar 2 grams

Ingredients

4 serrano chiles, thinly sliced, with seeds removed
2 red sweet peppers, cut into 1/2-inch pieces
1 or 2 celery ribs, sliced or julienned
1 or 2 carrots, sliced or julienned
1 medium head cauliflower, cut into small florets
1/2 cup salt
2 cloves garlic, slivered
3 teaspoons dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon celery seeds
1 teaspoon crushed black peppercorns
1 cup white vinegar
1/2 cup olive oil (not extra virgin)
1/2 cup grapeseed or safflower oil

More about "fermented giardiniera recipes"

GIARDINIERA | FERMENTATION RECIPE

Web Jul 23, 2020 Delicious. Ingredients 1/2 head Cauliflower cut/broken into smaller florets 2 medium Carrots 1/2 white Onion or 20 small pearled …
From fermentationrecipes.com
4.1/5 (14)
Total Time 15 mins
Category Vegan, Vegetarian
Calories 54 per serving

Prepare the vegetables - Cut or break off cauliflower pieces into smaller florets. Slice the carrots on an angle into 1/4" thick slices. Cut the half onion into 1/2" wide slices. Remove the seeds from the jalapeño and cut it into ringlets. Cut the bell peppers into long flat slices approximately 1/2" wide. Peel the garlic and slice each clove in half. I'm such a fan of these Shun knives. Pricey but beautiful and so worth it. Their nicest most beautiful knife is this one.
Layer the vegetables - place the prepared vegetables, including the garlic and peppercorns, into the fermentation vessel(s). It's nice to use glass for this since it's truly beautiful to view through the glass. This is your chance to get artistic with the layering of the ingredients if you like. For this recipe, I used a 1/2 gallon Mason Jar. If you want to double the recipe, use two jars or combine into a fermentation crock. Although I often use a 1 gallon jar for many of my ferments, this giardiniera puts off a little more scent during the fermentation process so best to use a fermentation vessel that has some sort of airlock to keep the scent at bay.
Add salt water - Pour enough water in to reach to the top of the veggies. No need to fully submerge as the vegetables will begin to release some of their own liquid during the fermentation process and the water will eventually more than amply cover the veggies.

Fermented Giardiniera Recipes

FERMENTED GIARDINIERA

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