Fermented Giardinieri
Prep
Total
Yield 1 quart
Having a jar of delicious fermented veggies on the counter helps dissuade unhealthy eating. Not only are these tasty, but they are beautiful as a display for a table centerpiece. They also help loads with digestion because they are loaded with pro-biotics so keep these on hand to help balance out heavy and hard-to-digest foods.
Ingredients
For the Brine
2 Tbsp pink salt (Himalayan salt)
1 quart water
For the Giardinieri
2 cups broccoli florets
2 cups cauliflower florets
1 bunch asparagus, trimmed
3 carrots, trimmed
3 stalks celery, trimmed and sliced into 1 inch pieces on the bias
4 cloves garlic
1 pinch red pepper flakes
Instructions
For the Brine
Prepare brine by dissolving salt in 2 cups water over low heat.
Once dissolved, add the rest of the water to cool down.
For the Giardinieri
Prep all of your vegetables and pack tightly into a clean quart-sized mason jar.
Pour brine over top to cover completely, cover loosely and place over a towel in a cool, dark place in your kitchen. Don't forget to "burp" once a day!
Ferment for one week then cover tightly and keep around for snacking.
Notes
When stored properly, fermented vegetables will last for a year! Just remember to remove what you want to eat with a clean fork, not your fingers.
Courses side, snack
Recipe by Vie at https://getvie.com/uva/