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Fermented Giardiniera Recipe

Fermented Giardiniera Recipe

A tangy, crunchy Italian classic made by fermenting fresh vegetables in a salty brine. Packed with probiotics, full of flavor, and perfect for sandwiches, salads, and antipasto platters. Ferments in 5–10 days and keeps for months in the fridge.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cauliflower florets
  • 1 cup carrots sliced
  • 1 cup celery chopped
  • 1 cup mixed bell peppers chopped
  • 2 –3 jalapeños or sport peppers
  • 4 garlic cloves smashed
  • ½ cup green olives halved (optional)
  • 4 cups filtered water
  • 2½ tablespoons sea salt non-iodized
  • 1 teaspoon dried oregano
  • 1 teaspoon mustard seeds
  • ½ teaspoon black peppercorns
  • ½ teaspoon red chili flakes
  • 2 bay leaves
  • Optional: ½ cup olive oil for finishing

Equipment

  • 1-quart or 1-liter glass jar
  • Fermentation weight or small jar to keep vegetables submerged
  • Airlock lid or breathable cloth with rubber band
  • Mixing bowl
  • Measuring spoons
  • Non-metal utensils (spoon, tongs)

Method
 

  1. Wash and chop all vegetables evenly.
  2. Dissolve salt in filtered water to make a 3% brine.
  3. Pack vegetables tightly into the glass jar.
  4. Add herbs and spices between layers.
  5. Pour the brine over the vegetables until fully submerged.
  6. Place a fermentation weight on top to keep vegetables submerged.
  7. Cover jar with an airlock lid or cloth secured with a rubber band.
  8. Ferment at room temperature (65–75°F / 18–24°C) for 5–10 days. Taste daily after day 4.
  9. Once tangy to your liking, remove the weight and seal the jar with a tight lid. Refrigerate.
  10. Optional: Mix with olive oil before serving for Chicago-style giardiniera.

Notes

  • Fermentation time: Cooler temperatures may require up to 10 days; warmer climates may ferment faster.
  • Taste test: Start tasting on day 5. Stop fermentation when flavor is preferred.
  • Cloudy brine: Normal and indicates active fermentation. Do not discard.
  • Storage: Keeps in the refrigerator for 3–6 months. Ensure vegetables stay submerged in brine.
  • Safety tip: Discard if mold, foul odor, or slimy texture appears.
  • Variations: Add artichoke hearts, sun-dried tomatoes, or fresh herbs for a Mediterranean twist.
  • Fermented Giardiniera Recipe