How to Make Fermented Giardiniera
In this Step-by-Step Tutorial, I show you How to Make a Fermented Giardiniera, a tasty Probiotic-Rich Italian Pickle Relish condiment that’s perfect for topping on sandwiches, salads, and more!
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Giardiniera is a Versatile Condiment
You’ll find Giardiniera to be a versatile condiment that’s easy to make. It’s perfect on an antipasto or appetizer platter. You can also use it where you have pickle relish.
Giardiniera has a bounty of vegetables for lots of crunch and a variety of flavors. Plus, since this version is fermented, it also provides a good dose of probiotics that are wonderful for good gut health!
More Fermented Foods Recipes
Once you make fermented Giardiniera, here are more fermented food recipes that you’ll enjoy:
Here are some condiments that you can make too.
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In the following members-only video series, I talk about Mastering the Art of Fermentation.
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How to Make Fermented Giardiniera
- 1 head Cauliflower florets
- 6 Carrots, peeled sliced into 1/4″ rounds
- 1 Red bell pepper sliced into 2″ long strips
- 2-3 Jalapeño peppers sliced into rings with membrane and seeds removed
- 1 Yellow onion, peeled sliced into 2″ long strips
- 2 tablespoons Coarse ground Celtic sea salt if you’re using fine ground sea salt, just use 1 tablespoon
- Chlorine-free water enough to cover vegetables
- 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.
Shop for items used in this blog post or video
Favorite Fermented Food Making Supplies
- Masontops Complete Fermentation Kit
- Silicone Pickle Pipes
- Fermentation Glass Weights
- Wooden Pounder (Masontops)
More Favorite Kitchen Supplies
- Favorite Aprons
- Spice Grinder
- Countertop Burner (On my kitchen island in many recipe videos.)
- Handheld Vacuum Sealing System
- Vacuum Lids
- Silica Gel Packets (Helps keep moisture from building up in your mix)
- Cast Iron Dutch Oven
- 8-Quart Slow-Cooker
- Fat Separator (Clever kitchen device to help you decant bone broth)
- Flour Sack Towels
- pH Strips (Helps you check on the acidity of your vinegar)
More Kitchen Supplies with Discount Codes
- Mockmill Grain Mill (for making homemade flour)
Use my Mockmill affiliate link for a special one-time 5% discount on Mockmill Stone Grain Mill products, including Ancient Grains, like Einkorn, Emmer, and Spelt. (The Mockmill discount will appear when you checkout.)
Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on Amazon.com.
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.