FERMENTED GIARDINIERA
About 3 quarts
This tangy, crisp, fermented take on giardiniera was an instant hit in our house. We like to set out a bowl of it, drizzled with olive oil, to accompany a rich hot appetizer, or as part of an antipasto.
Pack into a fermentation crock or divide between 2 sterilized half-gallon jars:
- 2 pounds cauliflower, trimmed and cut into bite-sized florets
- 12 ounces celery, cut into ¾-inch pieces
- 8 ounces carrots, peeled and cut into ¼-inch-thick rounds
- 8 ounces mild red peppers, such as bell or Jimmy Nardello, seeded and cut into ½-inch pieces or rounds
- Cloves from 1 head garlic, smashed
- 4 dried red chiles, such as árbol
- 2 teaspoons dried oregano
- 20 black peppercorns
Whisk together in a large bowl until the salt is dissolved:
- 9 cups cool water
- ¼ cup plus 1 tablespoon pickling salt or fine sea salt, or ⅔ cup Diamond kosher salt (85g)
Pour the brine over the vegetables to cover completely. If using jars, add fermentation weights to keep the vegetables submerged. If using airlock lids, fill the airlocks with water, and screw on the lids. If using a crock, use a plate or a doubled zip-top bag filled with 4 percent brine to keep the vegetables under the brine, then cover the crock either with a lid or a piece of cloth tied tightly to keep out dust and flies. Depending on the size of the crock, you may need to make more brine to cover the vegetables completely.
Test the flavor of the vegetables every day; plan on fermenting them for about 1 week, or until as sour as desired. Drain the vegetables, reserving the brine, and place in a large bowl. If desired, add to the vegetables:
- (2 cups pitted green olives)
Divide the vegetables among three 1-quart jars and add brine to cover. To store, see here.