Fermented Giardiniera

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 75
• 2 cups thinly sliced carrots
• 2 cups thinly sliced red bell peppers
• 1 1/2 cups thinly slice onions
• 2 cups thinly sliced celery
• 4 cups cauliflower florets
• 2 cups thinly sliced green tomatoes
• 2 thinly sliced red jalapenos (keep seed for more heat)
• 3 long green chili pepperoncini peppers
• 3 -5 garlic cloves, peeled and sliced super thin
• fresh thyme sprig
• 2 bay leaves
• 3 tablespoons unrefined salt
• 6 cups filtered mineral water (using chlorinated tap water will prevent the beneficial bacteria to grow.)

Recipe

• 1 prepare brine by dissolving the salt in water.
• 2 mix all the ingredients except the brine in a large bowl.
• 3 add them to the fermenting vessel of choice (check description above) packing them down as you go.
• 4 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.
• 5 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.
• 6 be sure to secure towels with a very tight rubber band or the ring from the canning jars.
• 7 place the jar out of direct light.
• 8 ferment at room temperature 4 days before checking the flavor. if you prefer the flavor more sour, continue fermenting.
• 9 if to your taste transfer the jars to the refrigerator.
• 10 burp the jars once daily (to release any built-up gasses) the giardiniera does continue to ferment while in the refrigerator.
• 11 this doesn`t need to be done in my home because we help ourselves to it daily.