Pickled & Fermented Feast (Printable)

A colorful assortment of tangy pickled and fermented vegetables arranged beautifully for serving.

# What You'll Need:

→ 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 and 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)

# How-To:

01 - Wash and cut all vegetables as specified.
02 - Combine vinegar, water, sugar, and salt in a saucepan. Bring to a boil while stirring to dissolve ingredients, then remove from heat and let cool slightly.
03 - Tightly pack prepared vegetables into clean glass jars or small bowls, grouping colors and shapes for aesthetic appeal.
04 - Distribute garlic, mustard seeds, coriander seeds, black peppercorns, bay leaves, dill, and chili evenly among the jars.
05 - Pour warm pickling brine over vegetables, ensuring full submersion.
06 - Seal jars and allow to cool to room temperature. Refrigerate for at least 12 hours for quick pickles or up to 48 hours for enhanced flavor.
07 - For fermented vegetables, prepare a 2% salt brine (20 g salt per 1 liter water) and ferment vegetables at room temperature for 5–7 days, checking daily.
08 - Arrange pickled and fermented vegetables in small jars or bowls on a serving board, laying them out in linear or grid patterns for an eye-catching presentation.

# Expert Advice:

01 -
  • It's a visual showstopper that makes you look like you've been studying culinary arts when really you just followed a few simple steps
  • Once made, these pickles last for weeks in the fridge, giving you an instant appetizer or side dish whenever you need one
  • The fermentation option gives you living, probiotic-rich vegetables that actually get better tasting the longer they sit
  • It's completely vegan and gluten-free, so you're not worried about leaving anyone out at the table
02 -
  • Make sure every vegetable is completely submerged in the brine—even the tiniest bit of vegetable exposed to air will turn brown and become a gateway to spoilage. I learned this the expensive way.
  • Don't skip the cooling step before refrigerating. If you put hot brine straight into the fridge, the temperature change can cause the vegetables to soften unevenly and lose their crunch.
  • If you're fermenting, don't seal the jars tightly at first. Fermentation creates gases, and they need somewhere to go. I use a loose lid or a coffee filter held on with a rubber band.
  • Taste as you ferment. The flavor changes daily, and while 5-7 days is standard, your perfect fermentation might happen at day 4 or day 8 depending on your kitchen temperature.
03 -
  • Save the brine after you finish eating the vegetables—you can reuse it 2-3 times with fresh vegetables before it gets tired, and each batch takes on slightly different flavors as more vegetable juices infuse into it
  • If you're making fermented vegetables, keep them cooler (around 60-68°F) and they'll ferment more slowly, developing subtler flavors. A warm kitchen speeds up fermentation but can make things too sour
  • Invest in proper glass jars with good lids. The payoff is that you can make these once a month forever, and the jars become a beautiful part of your kitchen landscape
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