Crunchy Fermented Giardiniera

Sally Prosser

A probiotic-rich Italian pickle with crisp vegetables, perfect for sandwiches, cheeseboards, or snacking. Fermented naturally with salt and time!

Prep Time 20

Cook Time 0

Fermentation Time 7

Total Time 7 20

Course Appetizer, Condiment, Side Dish

Cuisine Italian

Servings 16 (½-cup servings)

Calories 30 kcal

2 Quart-sized jars Glass mason jars (wide-mouth recommended for easy packing).
2 Fermentation lids Airlock lids, Fido jars with rubber gaskets, or clean breathable cloths.
2 Fermentation weights Two small glass jars, sterilized rocks, or sealed plastic bags filled with brine.
1 Large mixing bowl For massaging vegetables.
1 Measuring spoons For accurate salt measurement.

3 cups Cauliflower florets Bite-sized pieces (about ½ small head).
2 Sweet peppers Thinly sliced (use red, yellow, or orange bell peppers).
2 Carrots Peeled and julienned or thinly sliced.
2 Celery stalks Chopped into ½-inch pieces.
1 Medium onion Thinly sliced.
3 Garlic cloves Peeled and halved.
2 Bay leaves Fresh or dried.
2 Thyme sprigs Or 1 tsp dried thyme.
3 Hot peppers Optional (e.g., jalapeños), diced.
2 tbsp Non-iodized salt Pickling salt, sea salt, or kosher salt.
3 cups Chlorine-free water Filtered or tap water left uncovered for 24 hours to dechlorinate.

Wash all vegetables thoroughly. Pat dry.
Cut cauliflower into florets, slice peppers, carrots, celery, and onion uniformly (¼–½ inch thick).
In a large bowl, combine vegetables, garlic, bay leaves, thyme, and salt. Use clean hands to massage the mixture for 3–4 minutes until vegetables soften and release moisture.

Divide the vegetable mixture evenly between the two jars, pressing down firmly with a spoon or your fingers. Ensure herbs are layered throughout.
Pour filtered water into each jar until vegetables are fully submerged (leave 1–2 inches of headspace). Add extra brine (1 tbsp salt + 1 cup water) if needed.
Place a fermentation weight on top to keep vegetables underwater.

Cover jars with fermentation lids or a cloth secured with a rubber band.
Store in a cool, dark place (60–75°F) for 3–7 days. Check daily:
Day 2–3 : Tiny bubbles will form (fermentation starts!).
Skim off any white foam (harmless) or discard if mold appears (fuzzy/colored).
Taste after 3 days. If tangy and crisp, it’s ready! Ferment longer for stronger flavor.

Short-term : Refrigerate and consume within 1 month.
Long-term : Transfer to a cool basement/closet (50–60°F) for up to 6 months. Use sanitized jars and airtight seals.

Salt Matters : Avoid iodized salt - it inhibits fermentation.
Water Quality : Chlorine kills good bacteria. Use filtered or dechlorinated water.
Stay Crunchy : Keep veggies submerged! Use a cabbage leaf under the weight if needed.
Temperature Control : Cooler temps = slower fermentation (better crunch). Warmer = faster tang.
Safety First : Discard if you see mold, sliminess, or smell rotten eggs.
Serving Tip : Drain brine before serving; save it for salad dressings!
Variations : Add radishes, green beans, or zucchini for extra color/flavor.
Spiciness: Adjust how spicy it is by adding more or less chili flakes or using different peppers like jalapeños or serranos.
Fridge: After fermenting, put the giardiniera in the fridge to slow it down and make it last longer. It will still ferment a little, even in the fridge.

Keyword Fermented, Gluten-Free, Keto, Pickled Vegetables, Probiotic Foods, Vegan, Vegan probiotic recipe