5/11/2019 – This was our first Giardiniera made at the farm and we used mostly the white parts of the bunching onions from the garden. We repeated the use of a 6% brine as was successful for us in Houston.

• 4 C Cauliflowerettes
• ~4 C large diameter green onions cut into 1/2″-3/4″ long sections
• ~2 C carrots also cut into 1/2″ long sections with the larger ones sliced into quarters then into sections
• ~ 10 fresh Thyme sprigs about 2″-3″ long
• 6 large toes of garlic cracked and a few broken
• large pinch of red pepper flakes

Packed all into a 1/2-gallon mason jar and pressed and bounced them down. Put a glass weight on them then filled it with the 6% brine made from well water and pickling salt.

6/9/2019 – Our first taste of this ferment was after one month of fermenting in the small pantry. The cauliflowerettes, onions, carrots, and garlic were crunchy without being salty so the 6% brine was just right. Needs more thyme and red pepper flakes or Sambal Oelek.

This was interesting but not likely to be made again unless a different ingredient promised to give it a flavor beyond just the typical ferment and everything tasting the same.