Di: Caterina Ratti
Lavare e mondare le verdure.
Tagliarle a tocchetti della dimensione di un boccone e inserirle nel vaso, comprimendole bene. Unire anche gli aromi.
Preparare una salamoia al 3% (30g di sale sciolti in 1 litro di acqua) e versarla sopra alle verdure fino a ricoprirle interamente. Aggiungere un peso o un presello per tenere le verdure sempre al di sotto della salamoia.
Chiudere il vaso e lasciar fermentare 1 settimana a temperatura ambiente, sfiatando almeno 2 volte al giorno durante i primi 3 giorni.
Spostare in frigo e consumare entro 12 mesi.
Giardiniera fermentata
RSI Food 23.11.2022, 22:06
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