You have probably heard of Giardiniera.
Especially if you are Italian, or have ever made an antipasto platter.
Giardiniera is a mix of pickled vegetables, usually including cauliflower, onions, garlic and carrots. It is wonderful served in salads, vegetable platters, and chopped into a relish for sandwiches or crackers.
These days most people add vinegar or oil to the vegetables, and serve as is…but as I like my veggies fermented, I do it the old fashioned way, in a salt brine. The brine solution creates an environment conducive for the good bacteria (probiotics) to grow, and as your veggies sit at room temp…they turn from regular foods into “super-foods” packed with good probiotics.
So go to the farmer’s market, pick out your veggies, and make some good ol’ fashioned Giardiniera. Your gut will thank you.
- Sea Salt Brine:
- 8 cups of water
- 6 TBS finely ground celtic sea salt
- 2 large heads of organic cauliflower, cut into small florets
- 2 organic bell peppers,(I use yellow and red) diced
- 2-3 large carrots, peeled and cut into ½ inch pieces
- 1 yellow onion, thinly sliced
- 6-8 cloves of garlic, peeled and left whole
- 1-2 jalapeno peppers, sliced thinly
- 4 bay leaves
- 4 sprigs of thyme
- Prepare your sea salt brine by adding your sea salt to filtered water and mix to dissolve. Set aside.
- Add all of your prepared vegetables into 2, ½ gallon jars, or 4, quart sized jars.
- Distribute your bay leaves and thyme.
- Pour your brine over the vegetables and weight vegetables completely under brine or cap with an airlock or bail-top lid.
- Let sit in a dark place at room temperature for 4-5 days to ferment.
- Transfer to cold storage, or the fridge and enjoy for weeks to come.
eat. love. nourish.