Pickled & Fermented Feast (Printable version)

Colorful tangy pickled and fermented vegetables, beautifully arranged for a vibrant appetizer or side.

# 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 & 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)

# Directions:

01 - Wash and cut all vegetables as specified, ensuring precise and uniform cuts to enhance presentation.
02 - Combine white vinegar, water, sugar, and kosher salt in a saucepan, bring to a boil while stirring until dissolved, then remove from heat and allow to cool slightly.
03 - Tightly arrange the prepared vegetables in clean glass jars or small bowls, grouping colors and shapes deliberately to create an appealing display.
04 - Distribute sliced garlic, mustard seeds, coriander seeds, black peppercorns, bay leaves, dill, and optional red chili evenly among the jars.
05 - Pour warm pickling brine over vegetables, ensuring they are fully submerged to promote proper pickling.
06 - Seal jars and allow to cool to room temperature before refrigerating for a minimum of 12 hours for quick pickles, or up to 48 hours for fuller flavor development.
07 - Prepare vegetables in a 2% salt brine (20 g salt per 1 liter water) and ferment at room temperature for 5 to 7 days, monitoring daily to ensure proper fermentation.
08 - Arrange pickled and fermented vegetables in small jars or bowls, displaying them in linear or grid patterns on a serving platter for a vibrant presentation.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but the active work takes barely thirty minutes—the rest is just happy waiting
  • Every vegetable becomes a little flavor bomb with a satisfying crunch that surprises your palate
  • It's naturally vegan and gluten-free, which means everyone at your table can enjoy it without worry
  • The tanginess pairs beautifully with almost anything, from crusty bread to cured meats, making it endlessly versatile
02 -
  • If you taste your pickles and they feel too sharp, too aggressive—don't panic. They mellow significantly after 36 hours. Vinegar softens and melds with the vegetables in a way that happens on its own schedule, not ours
  • One secret that changed everything for me: lightly blanch your green beans for three to four minutes before pickling them. They stay vivid green instead of dulling to olive, and they soften just enough to be tender without becoming mushy
  • Store-bought fermented products like kimchi or sauerkraut should be checked for fish sauce, shellfish extract, or gluten if anyone at your table needs that consideration. The labeling isn't always obvious
03 -
  • Save your pickling brine after the vegetables are gone. It's liquid gold for pickling harder vegetables later, or for adding a splash to vinaigrettes and marinades where it brings both flavor and probiotics if fermented
  • If you find yourself making this often, invest in a mandoline slicer for radishes and cucumbers. It changes the game—uniform slices mean even pickling, and the visual consistency makes your board look professional and intentional
Return