Fermented Giardiniera
Transform your pantry with the irresistible tang and crunch of homemade Fermented Giardiniera! This vibrant, probiotic-rich recipe—a medley of cauliflower florets, carrots, celery, bell peppers, green beans, garlic, and optional serrano chili—celebrates the art of lacto-fermentation. Crafted with just sea salt and non-chlorinated water, this naturally fermented vegetable mix develops complex, tangy flavors over 5-7 days, making it the perfect addition to your favorite sandwiches, salads, or charcuterie boards. Easy to prepare and packed with gut-friendly benefits, this zesty condiment brings bold flavors and healthy living to your table.
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Recipe Information
Ingredients
- 300 grams Cauliflower florets
- 200 grams Carrots
- 200 grams Celery
- 150 grams Red bell pepper
- 150 grams Green beans
- 4 pieces Garlic cloves
- 1 piece Serrano chili (optional)
- 20 grams Sea salt
- 1 liter Non-chlorinated water
Instructions
1. Wash all the vegetables thoroughly. Cut the cauliflower into small florets, slice the carrots into thin rounds, chop the celery into bite-sized pieces, and dice the red bell pepper into small chunks. Trim the green beans and cut them into 1-inch pieces.
2. Peel the garlic cloves and leave them whole. If using a serrano chili, slice it thinly.
3. In a large mixing bowl, combine all the prepared vegetables, garlic, and optional chili slices.
4. Prepare a brine by dissolving the sea salt in 1 liter of non-chlorinated water. Stir until completely dissolved.
5. Pack the vegetables tightly into a clean, sterilized glass jar, leaving about 1-2 inches of headspace at the top.
6. Pour the brine over the vegetables, ensuring they are completely submerged. If needed, use a fermentation weight or a small glass jar to keep the vegetables under the brine.
7. Seal the jar loosely with a lid or cover it with a fermentation airlock to allow gases to escape during fermentation.
8. Place the jar in a cool, dark place (ideally between 65–75°F/18–24°C) and let the giardiniera ferment for 5-7 days. Taste daily after the third day to achieve your desired level of tanginess.
9. Once fermented to your liking, seal the jar tightly and transfer it to the refrigerator. The giardiniera will continue to develop flavor but at a much slower rate.
10. Serve as a condiment for sandwiches, salads, charcuterie boards, or enjoy as a snack directly from the jar.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9887 mg | 430% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 28.9 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2796 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
