Spicy Giardiniera

Kimchi, pickles, sauerkraut, and more!

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Spicy Giardiniera

Postby captain.tinker on Wed May 01, 2019 9:55 am

Well, this isn't technically a problem, more just a fun "check it out" picture, hope that's ok. I made some spicy giardiniera on Sunday, and here it is already today! Bubbling when gently moving the jar, cloudy brine, smells good. I used cauliflower, red bell pepper, jalapeno pepper, radishes, sliced carrots, and julienned turnips. I haven't tried it yet, might wait another day or two. How long should I let it go so it doesn't get mushy?

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Re: Spicy Giardiniera

Postby Christopher Weeks on Wed May 01, 2019 7:45 pm

Yum! I'd expect it to be fine for a couple of months easily. Maybe take a nibble every week and see how the texture progresses.
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Re: Spicy Giardiniera

Postby irie1029 on Thu May 02, 2019 8:18 am

Doggone that looks so good. I really need to ferment some. I always made it traditional in oil. did you sweat the veggies with salt first?
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Re: Spicy Giardiniera

Postby captain.tinker on Thu May 02, 2019 10:41 am

I've only made it a couple of time so far, so not sure what all the different methods are, but I simply mixed the veggies together in a large bowl, stuffed them into the bottle, weighed out the salt and mixed it into some bottled spring water, put a glass weight over the veg, poured the water over them, then sealed it with the silicone airlock and put it in the cupboard with a bowl under it just in case it expands and leaks. I've had kimchi expand before and explode out of the silicone airlock! It was kind of funny actually, but thankfully I'd had the bowl under it because it was actually spraying juice out the top as it got really active!

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