One of our favorite fermented veggie combos...Giardiniera!
For each quart jar:
2 garlic cloves
1/4 teaspoon yellow mustard seeds
1/4 teaspoon dried dill weed
1/4 teaspoon dried dill seeds
1 Bay leaf
Broccoli florets
Cauliflower florets
Carrots, sliced
Onion, sliced
Don’t hesitate to add sliced broccoli and cauliflower stems. They turn out tender and crisp when fermented!
Brine ratio: 1 Tablespoon finely ground pink Himalayan sea salt dissolved into 2 cups of water.
Layer veggies and spices into jar, packing tightly. Tuck kale leaves over veggies to keep them submerged beneath the brine. Use a proper weighting method. In this case, we criss-crossed kale stems that we pushed beneath the shoulder of a small mouth jar. Cover veggies with brine, place a lid on the jar and allow to ferment for 1 to 2 weeks while burping jars daily. Place jars in refrigerator where they can be stored for several months. Helpful hint: Wrap spices in cheesecloth and place in the bottom of the jar to keep them from floating.
Giardiniera is the perfect ferment to use in our Quinoa Salad With Fermented Vegetables. Finely dice the kale leaves and add them to the salad, too! A serving of Quinoa contains as much protein as a serving of meat. Protein together with probiotics make this salad a powerhouse of nutrition!
http://www.tlcinthekitchen.com/quinoa-salad-with-fermented-vegetables
