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Giardiniera — 12 Comments

  1. You mention to let the giardiniera ferment for a few weeks. In your experience, is three weeks optimal for flavour or does it need more time? I look forward to making this. Another healthy snack in my fridge….

    • Three weeks seems about right for this one. It’s plenty tart in that time which to me is what we’re striving for taste-wise. I’m sure you could go longer. In fact, I’m running another batch which I plan to let go for 6 weeks just to test a longer ferment.

  2. This has always been one of my favorite treats!! Starting a new batch of red cabbage and beets today, this will be right along side of it!! Thanks!!!

    • Just put in as much as you can get to fit in the jar. I found about 2 to 2 1/2 pounds of ingredients worked for a 1/2 gallon container so approx a 1 to 1 1/4 pounds of ingredients is probably about right for a quart. So yes, halve the ingredients for a quart. Good luck!

  3. I have a question, first time using only salt, have used whey in all my other projects. There is a rim of white all around the top right at the top of the liquid, is this normal?Is it just a salt thing? I put this up on the 19th and it just showed up a couple days ago.

    • It is very likely kahm yeast that is growing on top of your ferment. Along with the bacteria needed for fermentation, the vegetables we use also often are home to natural yeasts. That yeast sometimes can take hold in a ferment as well.

      I can’t make any guarantees as to food safety, especially at a distance, but when ferments go bad, it’s usually because a mold has set in and that often gets fuzzy and can have an unpleasant odor. Kahm yeast is generally harmless in consumption, but you need to make your own decisions as to what is good or harmful for your own body.

      I’ve been running further experiments with the giardiniera and ended up with a kahm yeast growing on one of mine as well.

      To remove kahm yeast, i generally just place a paper towel atop the film and let friction and absorption pick up most of it. I then swipe around the edges inside the vessel with another paper towel to remove more of the yeast.

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