Pickled Fermented Vegetable Feast (Printable)

Vibrant tangy vegetables arranged for a colorful, flavorful appetizer or side with quick pickling and fermentation.

# Ingredient list:

→ Fresh Vegetables

01 - 1 cup julienned carrots (120 g)
02 - 1 cup sliced cucumber (120 g)
03 - 1 cup thinly sliced radishes (100 g)
04 - 1 cup shredded red cabbage (120 g)
05 - 1 cup cauliflower florets (80 g)
06 - 1 cup trimmed green beans (120 g)

→ Quick Pickling Brine

07 - 2 cups white vinegar (480 ml)
08 - 2 cups water (480 ml)
09 - 2 tablespoons sugar (30 g)
10 - 2 tablespoons kosher salt (30 g)

→ Spices & Aromatics

11 - 2 garlic cloves, sliced
12 - 1 tablespoon mustard seeds (10 g)
13 - 1 tablespoon coriander seeds (10 g)
14 - 1 teaspoon black peppercorns (3 g)
15 - 2 bay leaves
16 - 3 sprigs fresh dill
17 - 1 small red chili, sliced (optional)

→ Fermented Vegetables (Optional)

18 - 1 cup kimchi (120 g)
19 - 1 cup sauerkraut (120 g)

# Step-by-Step Guide:

01 - Wash and cut all fresh vegetables as directed, ensuring uniform sizes for even pickling.
02 - Combine vinegar, water, sugar, and kosher salt in a saucepan; bring to a boil while stirring to dissolve the solids. Remove from heat and cool slightly.
03 - Firmly pack vegetables into clean glass jars or small bowls, arranging by color and shape to create visual patterns.
04 - Distribute garlic, mustard seeds, coriander seeds, black peppercorns, bay leaves, dill, and optional red chili evenly among the containers.
05 - Carefully pour the warm pickling brine over the vegetables, making sure they are completely submerged.
06 - Seal jars tightly and allow to cool to room temperature before refrigerating for a minimum of 12 hours to achieve quick pickling, or up to 48 hours for enhanced flavor.
07 - For fermented vegetables, prepare a 2% salt brine (20 g salt per liter of water), submerge vegetables fully, and ferment at room temperature for 5 to 7 days, monitoring daily.
08 - Arrange pickled and fermented vegetables in jars or small bowls upon a serving board, organizing in linear or grid layouts for an attractive presentation.

# Expert Advice:

01 -
  • It's the kind of dish that looks like you spent all day in the kitchen, but you'll know the real secret—most of the work is just waiting and letting time do the heavy lifting
  • Your guests will taste the care in every bite, and you'll get to share something that feels handmade and intentional
  • Once you master the basic brine, you'll find yourself experimenting with whatever vegetables catch your eye at the market
02 -
  • If your vegetables are floating or poking above the brine, they will oxidize and turn an unappetizing color within days—weight them down with a small jar or a fermentation weight, or they'll disappoint you
  • The brine needs to be at least slightly warm when you pour it over the vegetables, but not boiling hot or you'll cook them; there's a sweet spot around 180 degrees Fahrenheit that's perfect
  • Clear glass jars are non-negotiable here because half the joy is watching the vegetables transform and seeing the colors bloom through the brine
03 -
  • Buy your vegetables from a farmer's market when possible—they're fresher and crisp better than supermarket vegetables that have already spent time in climate-controlled trucks
  • If you're making this for a specific event and don't have time for the full fermentation, quick-pickle at room temperature overnight instead of in the refrigerator; they'll develop flavor faster with warmth, though you'll sacrifice a bit of crunch
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