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Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes. Bring about 6 quarts unsalted water to a boil in an 8-quart pot. Have ready a large bowl of ice and cold water. Add cauliflower to pot and boil until crisp-tender, about 4 minutes, then transfer with a slotted spoon to ice bath to stop cooking. Cook remaining vegetables separately in same manner, allowing 4 minutes each for bell peppers and carrots and 2 minutes for celery. Drain vegetables in a colander and spread out on 2 large kitchen towels to dry. Add cooked vegetables, peperoncini, and olives to pickling liquid. Weight vegetables with a plate to keep them submerged, then chill, covered, at least 1 day.
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120 fermented vegetable recipes — kraut, kimchi, hot sauce, curtido
Approachable vegetable fermentation — sauerkraut, kimchi, hot sauce
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
“Pickled vegetables increased the risk, whereas fresh vegetables did not”
pickled vegetables → increased risk of → stomach cancer
“Fermented foods have been with us since humans arrived on Earth. They will be with us far into the future as they are the source of alcoholic foods/beverages, vinegar, pickled vegetables, sausages, cheeses, yogurts, vegetable protein amino acid/peptide sauces and pastes with meat-like flavors, leavened and sour-dough breads.”
fermented foods → source of → alcoholic foods/beverages, vinegar, pickled vegetables, sausages, cheeses, yogurts, vegetable protein amino acid/peptide sauces and pastes with meat-like flavors, leavened and sour-dough breads