How to Make Fermented Giardiniera - Probiotic Rich Italian Pickle Relish

Love your extremely informative videos. I have been sourdough baking for several years but am new to ferments. Thank you for sharing your knowledge with all of us. God bless you, Mary. You are a gem! Love from a fellow Italian

Hello Mary! Are we not supposed to add olive oil?

Mary I made the Giardiniera and left it ferment at room temperature for five days before putting it in the fridge, is it still safe to eat. The brine is cloudy but not moldy and it smells ok. Did I leave it out too long?

You're my go-to for all fermented and other recipes

Btw... Thanks for reminding me to use gloves when cutting up the peppers😊

I made this 3 days ago, now the liquid is getting cloudy. Is that normal?

Did you wash the cauliflower?

Hi sweet Mary I’m new to your channel I love pickles and permeated veggies I’m from japan 🇯🇵

I think this video is 3 years agad do you have new videos?

I made sauerkraut today following your video!!! Here is hoping it turns out well!!

The best tutorial ever ,no messing around .thanks Mary ,Uk

Hi Mary, is there a way to do a fermented caponata?

Hello Mary, really appreciate fermenting teachings.. wanted to know do you think we could use the freezed vegetables to ferment as well?? And how can we do oignons fermenting?? 🤔🤔.. thank you..

Do you ever have trouble with gnats with pickle pipe?

Bay leaf is a traditional ingredient in Italian giardiniera.

can you use frozen veggies for fermenting (like beets or peppers)

Gosh Mary you're just the best! ❤

Banana or bell peppers

Why is the transcription notes in a foreign language??

I skip the hot peppers

Can fresh garlic or jarred garlic be added to this recipe?

Celtic salt is not high in iodine. Use freely, it's high in minerals that we need

May god bless anyone who learns to do this. I’m not careful enough.

Thank you!! Over the years i did this with my grandma!! We forgot the finer details, wanted a refresher, shes gonna be excited to get some of this!

I have made sauerkraut many times in 5 gallon bucket about 3/4’s. Full then process in pint jars and can. I love this blend but tried someone recipe and they put a bunch spices it was to strong and I ruined the whole batch.

I live in Malta and eat giardniera often. I love foods that are gut healthy. I'm going to try making my own now. Thank you!

Why is the transcription in another language and then in places english ??

My hubby luvs it! I make it for him when he doesn’t eat all the cauliflower

Video is way too long

Can some one explain the difference between pickled and fermented? Are they one and the same?

I don’t dislike her, but I wish she would cut down on the natter. Too much talk with little substance can be trying for one’s patience.

Hi, could you add cucumber slices in there too?

I accidentally used 1 TBSP of fine salt in a quart. Will this ruin the ferment? and how do I know, what signs would I look for? thanks

This is my first time trying to ferment vegetables. Quick question, do you use cold or hot water? Thank you so much in advance for your help. You’re an amazing beautiful human being and really enjoy your videos. I’m learning so much from you. God Bless! ♥️

Hi Mary’s Nest l can’t wait l make your recipe than you 😊

You could use a jar funnel, make the filling of the jar much easier.

OMG, why haven’t I discovered you before?! I LOVE your recipes, tips and advice! I’m on a journey to achieve excellent health and it’s just the little extra that I need especially now having read the “Ultra processed people” and eliminating EVERYTHING processed with chemicals we can’t pronounce!

I LOVE YOU MARY!!
this is my third time fermenting vegetables
The other were sauerkraut and didn’t quite like the result
But this one just blew my mind!!!
It tastes like pickles and can be used in so many ways
The vegetables remain quite crunchy and just perfect
I cannot thank you enough for you wonderful service ❤
Merry Christmas from Scotland

Sodium is a necessary nutrient!
It people eat store-bought pickles, they shouldn't be afraid to add the salt to there own.

When my garden comes in this year I will do this.

CAn Himalayan coarse pink salt for fermentation?

I do this, and then add about half again as much olives. Basicaly I make olive salad which I love on crackers or muffalettas

I fermented carrots last year. They are delicious

The transcript is in Dutch? How can I change this please.

Is a cloudy brine safe? I am experiencing a slight cloudiness in my jars and just want to be sure it’s ok to eat. No mold or kham yeast, just cloudiness. Thanks!

What a wonderful teacher you are! I just found your videos!
Thank you so much!❤

If I was to use pint size jars how much sea salt should I use

What an excitement video! Thank you!

I love your way of presenting interesting recipes. Could you show me how to ferment just celery sticks in vinegar? I love them so much! Thank you

What to do if our water is chloramine treated, instead of chlorinated? The chloramine doesn't dissipate as it sits, it actually concentrates. Will it negatively affect our ferment?

Hi Sweet Friends, Are you new to making Fermented Vegetables? Or have you tried making them and had problems? In this Step-by-Step Tutorial, I walk you through how to successfully make fermented vegetables - and when we're done, you'll have a wonderful Probiotic Rich Giardiniera which is a delicious Italian Pickle Relish perfect for topping on sandwiches, salads, and more! Love, Mary