|
Post by feather on Aug 7, 2018 16:58:13 GMT
This is just the time of year, when I have a bunch of different vegetables and not enough to can, to make some giardiniera.
This video is fun and interesting and it might inspire me to get some of this made.
|
|
|
Post by feather on Aug 8, 2018 2:28:33 GMT
Written recipe for Fermented Giardiniera
gallon jar 4 tablespoons and 2 teaspoons of salt Water to fill half way
Bay leaves 1 t mustard seeds 1 t coriander seeds 1 t fennel seeds 1 t black peppercorns 2 t oregano 1/2 t celery salt 1/2 t cayenne pepper 4 cloves of garlic crushed and diced
green beans chopped in 1 inch pieces onion sliced into little petals/chunks leek (but fennel would be good) cauliflowerettes (no stem) chopped or sliced carrots of any colors red bell peppers in large pieces celery chopped in large dice or slice fresno or jalapeno peppers thinly sliced
Shakey shake and let ferment for 5 days or so. I'm going to cover it with cloth and check it every day.
Then add 1/4 cup vinegar and 3 and 1/2 T sugar, rejar and refrigerate.
Serve on salads, as salads, on rice, or chopped up on sandwiches.
|
|
ladybug
New Member
PNW (the dry part)
Posts: 31
|
Post by ladybug on Jun 25, 2019 17:04:05 GMT
I realize this is from 2018 but I wanted to let you know I really enjoyed this video! Very simple, interesting that he added sugar and vinegar at the end. Thank you!
|
|
|
Post by feather on Jun 25, 2019 17:38:52 GMT
ladybug, Hi there, I'm not sure exactly why he said to add the vinegar. Usually with fermented vegetables like pickles and sauerkraut, they are fridge stable without vinegar, so I wouldn't feel the need to add it. The fermenting creates lactic acid and vinegar is acetic acid/water. Either one will keep it stable in the fridge and the active culture is better than a canned/pasteurized product where the bacteria are dead already. I might have to try it again with the extra vegetables when the garden starts producing here.
|
|
|
Post by Tim Horton on Jul 29, 2019 8:35:57 GMT
Did a copy, paste, save as on this. Will try it when we get garden stuff available.
If you ground all these vegies, and added ground apples it would be kinda close to Sweeties granny from Nova Scotia, Chow-Chow recipe.
Every relative that visits asks for Chow-Chow to take home.
|
|