This post is sponsored by Adams Media. Opinions are my own.
I personally suffer from food allergies and digestive problems and since I've added fermented food into my diet on a daily basis my digestion has improved. The bloat in my stomach is gone, and I feel more energized.
I was curious about making my own pickled foods and I had bought a book that was very encyclopedic. I gave up quickly trying to match the complicated recipes in the book.
Then I was given The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food without Losing your Mind or your Microbes by Branden Byers the host of FermUp, a weekly podcast and blog about anything and everything fermented.
Branden's book teaches home cooks the ins and outs of fermentation, with simple instructions for fermenting just about every kitchen staple.
With recipes for kefir pretzels, kombucha apple salad, homemade feta, muffaletta sandwich, and yogurt pie crust anyone can work healthy fermented flavors into everyday food preparation—for a complete and fun microbial transformation.
I followed Byer's simple instructions on how to make Giardiniera a pickled vegetable salad that is key to making my favorite Italian sandwich the Muffuletta (salami, mortadella, ham, and provolone cheese topped with Giardiniera). It came out terrific. I just mixed the ingredients together and let it sit for a few weeks.
Giardiniera is an excellent thing to make with your end of season vegetables. You can use it through out the Fall and Winter to dress sandwiches, salads, and pasta.
Giardiniera (Italian Pickled Vegetables)
by Branden Byers from, "The Everday Fermentation Handbook." reprinted with permission from Adams Media.
Prep: 15 minutes Fermentation: 2 - 6 weeks Salt: 5%
1 head cauliflower, chopped
2 large carrots, julienned
1 zucchini, sliced
3 cloves garlic, diced
750 grams (3 cups) water
38 grams (2 tablespoons) salt
1. Pack cauliflower, carrots, zucchini, and garlic into a quart-size jar.
2. Mix salt-water brine in a separate jar or bowl.
3. Fill jar with salt brine until all vegetables are submerged. Prepare more brine if necessary.
4. Weigh down vegetables so that they remain below the brine.
5. Close lid on jar and leave to ferment, away from direct sunlight, for 2-6 weeks.
6. Make certain to release any CO2 buildup in the first week by quickly opening and closing the lid.
7. When fermentation is to your liking, move to long term storage (i.e. refrigerator, basement, root cellar).
Please check out: The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food without Losing your Mind or your Microbes and Branden's website FermUp for any questions you might have about fermentation.
Weekly Menu Plan:
Meatless Monday: Celery-Celery Soup with Rustic Bread
Tuesday: Slow Cooker Trader Joes Cod fish pieces, Potatoes, Leeks, Stew.
Wednesday: Tofu Stir-Fry over Brown Jasmine Rice
Thursday: Monkfish and Double Carrots with Potatoes
Friday: Chicken Baked in Tomatoes with Rice