Fermented Giardiniera

Transform your pantry with the irresistible tang and crunch of homemade Fermented Giardiniera! This vibrant, probiotic-rich recipe—a medley of cauliflower florets, carrots, celery, bell peppers, green beans, garlic, and optional serrano chili—celebrates the art of lacto-fermentation. Crafted with just sea salt and non-chlorinated water, this naturally fermented vegetable mix develops complex, tangy flavors over 5-7 days, making it the perfect addition to your favorite sandwiches, salads, or charcuterie boards. Easy to prepare and packed with gut-friendly benefits, this zesty condiment brings bold flavors and healthy living to your table.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 10

Ingredients

• 300 grams Cauliflower florets
• 200 grams Carrots
• 200 grams Celery
• 150 grams Red bell pepper
• 150 grams Green beans
• 4 pieces Garlic cloves
• 1 piece Serrano chili (optional)
• 20 grams Sea salt
• 1 liter Non-chlorinated water

Directions

Step 1

1. Wash all the vegetables thoroughly. Cut the cauliflower into small florets, slice the carrots into thin rounds, chop the celery into bite-sized pieces, and dice the red bell pepper into small chunks. Trim the green beans and cut them into 1-inch pieces.

Step 2

2. Peel the garlic cloves and leave them whole. If using a serrano chili, slice it thinly.

Step 3

3. In a large mixing bowl, combine all the prepared vegetables, garlic, and optional chili slices.

Step 4

4. Prepare a brine by dissolving the sea salt in 1 liter of non-chlorinated water. Stir until completely dissolved.

Step 5

5. Pack the vegetables tightly into a clean, sterilized glass jar, leaving about 1-2 inches of headspace at the top.

Step 6

6. Pour the brine over the vegetables, ensuring they are completely submerged. If needed, use a fermentation weight or a small glass jar to keep the vegetables under the brine.

Step 7

7. Seal the jar loosely with a lid or cover it with a fermentation airlock to allow gases to escape during fermentation.

Step 8

8. Place the jar in a cool, dark place (ideally between 65–75°F/18–24°C) and let the giardiniera ferment for 5-7 days. Taste daily after the third day to achieve your desired level of tanginess.

Step 9

9. Once fermented to your liking, seal the jar tightly and transfer it to the refrigerator. The giardiniera will continue to develop flavor but at a much slower rate.

Step 10

10. Serve as a condiment for sandwiches, salads, charcuterie boards, or enjoy as a snack directly from the jar.

Nutrition Facts

Serving size	2047 grams (2047.0g)

Amount per serving	% Daily Value*
Calories	302

Total Fat 2.00g	3%
Saturated Fat 0.50g	3%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 9887mg	430%
Total Carbohydrate 64.80g	24%
Dietary Fiber 23.10g	83%
Total Sugars 28.90g
Protein 14.40g	29%

Vitamin D 0IU	0%
Calcium 301mg	23%
Iron 5mg	27%
Potassium 2796mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.4%

Protein: 17.2%

Carbs: 77.4%