Giardiniera (Preserved Vegetable Condiment)

Giardiniera (Preserved Vegetable Condiment)

Here's a lacto-fermented version of giardiniera, the super popular preserved vegetable condiment that is most popular in Chicago delis, but actually originated from Italy.

Traditional preparation calls for pickling (using vinegar) for a period of time, and then adding olive oil to the pickled product. All that is well and good, except that probiotics are not produced when vinegar is added.

So, here's a healthy and delicious makeover of giardiniera. No cooking or canning necessary! And watch the below video for fun tips.

Karen Wang Diggs, Chief Fermentation Officer

 

Giardiniera (Preserved Vegetable Condiment)

Karen Wang Diggs, Chief Fermentation Officer

Servings

32 fl oz (1 Liter)

Prep Time

15 minutes

Cuisine

Mediterranean

Category

Vegetables

Here's a lacto-fermented version of giardiniera, the super popular preserved vegetable condiment that is most popular in Chicago delis, but actually originated from Italy.


Traditional preparation calls for pickling (using vinegar) for a period of time, and then adding olive oil to the pickled product. All that is well and good, except that probiotics are not produced when vinegar is added.

Ingredients

  • 1-1/2 Tablespoons (22.5 ml) Celtic Sea Salt

  • 3 cups (720 ml) filtered water

  • 1 teaspoon (5 ml) dried oregano

  • 1/2 teaspoon (2.5 ml) mustard seeds

  • 1/2 teaspoon (2.5 ml) ground coriander

  • 1/2 teaspoon (2.5) fennel seeds

  • 8 oz. (227 g) cauliflower florets

  • 3 oz. (85 g) carrots, cut into rounds

  • 4–5 cloves of garlic

  • 2 oz. (57 g) combination of spicy and sweet peppers, cut (serranos, red bell, or cherry bomb)

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Directions

  1. Make a brine by dissolving the Celtic Sea Salt in filtered water.

  2. Add the oregano and spices to the bottom of the glass jar.

  3. Layer your prepared vegetables in until they are in line with the lip of the Le Parfait or mason jar.
As there's a lot of air-space between the cut vegetables, compact them gently with a kraut pounder, rolling pin, or with your fist until they are compressed down and the top of the ingredients are now at the "Fill" mark of the jar.

  4. Cover with brine until it exceeds the top of the vegetables by 1-inch (2.5 cm).

  5. Assemble ChouAmi or Kraut Source onto the jar according to directions. Allow to ferment for 10–12 days on your kitchen counter, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.

  6. When ready, remove ChouAmi or Kraut Source wipe the rim of the jar with a clean cloth. Make sure the sealing cap and screw lid are both clean with no brine, salt, or acid, and place them on the jar. Store in the refrigerator.
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