Italian Giardiniera is a classic fermented food that is part of the Mediterranean Diet
Leda Scheintaub, author of Cultured Foods for Your Kitchen shares one of her favorite recipes from her book. We highly recommend adding her cookbook to your collection.
We think you’ll enjoy this classic Italian condiment, made by salt brining the vegetables instead of the usual pickling in vinegar. It is lovely served as part of a pasta dish, over soup, or as a side. There are many ways to be creative here. Both crisp and nourishing, this dish is perfect for any season!
This recipe makes two quarts or about 12 servings.
CULTURED FOODS FOR YOUR KITCHEN: 100 Recipes Featuring the Bold Flavors of
Fermentation by Leda Scheintaub, Rizzoli New York, 2014.
Leda Scheintaub is the author of Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation (Rizzoli, 2014). She is also the author, along with Whole Foods Encyclopedia author Rebecca Wood, of The Whole Bowl: Gluten-Free, Dairy-Free Soups and Stews (Countryman Press, 2015). You can visit her at www.ledaskitchen.com. Leda and her husband, Nash Patel, run Dosa Kitchen, a farm-to-truck Indian eatery based in Brattleboro, Vermont. You’ll find them at www.dosakitchen.com and on Facebook, Twitter, and Instagram. The two of them currently are collaborating on the Dosa Kitchen Cookbook.
Photo Credit: Christine Dutton