Go Back

Lacto-Fermented Vegetables--Giardini

Print Recipe
Ingredients Method

Ingredients
  

  • 1 small cauliflower
  • 2 cups chopped carrots
  • 3 ribs sliced celery
  • 1 green bell pepper
  • 4-6 cloves garlic
  • 1 jalapeno
  • 2-3 bay leaves
  • 2 TBSP salt
  • 4 cups water

Method
 

  1. Roughly chopped all the veggies.
  2. Pack veggies into a cleaned and preferably sterilized 1/2 gallon mason jar.
  3. Combine the salt and water. Bring to a quick boil to dissolve the salt in the water.
  4. Pour brine over the veggies.
  5. Top the jar with a pickle pipe and ring lid.
  6. Let rest in cool, dry place for 2 weeks. Taste. If to your liking store in the refrigerator and consume within one month. Can ferment for up to 3 weeks to achieve desired flavor.