How To Make Fermented Giardiniera Food

HOW TO MAKE FERMENTED GIARDINIERA

Steps:

• Mix all the ingredients together, except the salt, and pack into a 1/2 gallon-sized jar.
• Tamp down the vegetables to make sure they are packed into the jar tightly.
• Sprinkle salt into jar on top of the vegetables.
• Add water to just cover the vegetables, but do not fill the jar to the top.
• Place a weight on top of the vegetables and put a lid on the jar. (See video.) Place jar in a bowl to catch any overflow during the fermentation process.
• Place jar in an undisturbed warm area and check vegetables each day. If using a traditional jar lid and not a "pickle pipe," unscrew lid every day to "burp" the jar and allow the carbon dioxide to be released.
• After two days, begin to taste the vegetables to see if they are to your liking. Remember to always use clean utensils, and do not reinsert any utensils back into the jar if they have been used in your mouth.
• Once the ferment is to your liking, remove the weight, put a storage lid on the jar, and refrigerate. The Giardiniera will stay fresh in the refrigerator for approximately 6 months.

FERMENTED GIARDINIERA: ITALIAN PICKLED VEGETABLES

Steps:

• Wash and prepare all the vegetables as instructed.
• Mix the vegetables and salt in a large bowl.
• Divide the vegetables between 2 quart-sized jars. Add in the herbs. Everything should be tightly packed in, and it's easiest to do this by hand.
• Pour water into the jars, making sure all the vegetables are below the brine. Use a weight to keep the vegetables submerged.
• Leave the jar to ferment in a dark location (a kitchen cupboard is perfect) for 3-7 days. See the section above for advice on how to safely ferment giardiniera for up to 6 months.

FERMENTED GIARDINIERA

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.

GIARDINIERA

Steps:

• In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.