Fermented Giardiniera

FERMENTED GIARDINIERA PICKLE

A super versatile lacto fermented brine pickle. Giardiniera literally means ‘from the garden’, so feel free to ferment freestyle and swap in veggies and aromatics/herbs from your garden or fridge drawer.

Recipe:

1 x cauliflower (cut in to florets, you can also thinly chop up the stalk)

2 x peppers

1 x shallot

small bunch of radishes, sliced

1 x fennel, sliced

4 x carrots, sliced

few sticks of celery, sliced

few chillies, sliced and 3-4 garlic cloves sliced

Place aromatics/spices in the bottom of the clean jar (I used celery seeds, black peppercorns, dried and fresh oregano, chilli flakes and bay leaves) plus the fresh chillies and garlic

Add the veggies to the jar. Pack in the jar but not too tightly.

Make a 2% salt brine with filtered water (1 litre of water with 20g sea salt dissolved in it)

Add the brine to the jar and fill up to cover the veggies but leave a little headspace at the top.

Use some of the cauliflower leaves to form a lid at the top to keep the veggies submerged in the brine.

I also put some vine leaves at the top, which contain tannins to keep the veggies crispy and stop veg floating to the top.

Close the lid and pop in a dish to catch any leakages.

Ferment at room temp for 7-14 days, out of direct sunlight. Taste. Try for 14 days if you are like me and like things a little more on the sour side!

Burp regularly (release the gases)

Once to your liking, pop in the fridge, where it will keep for a good 4-6 months or longer.

BRINE & DINE

Giardiniera is fab in sarnies, salads, as an antipasto (add some good quality EVOO and fresh oregano before serving), in a classic muffuletta, with pizza.