Pickled Fermented Vegetables Platter (Printable Version)

A vibrant assortment of tangy pickled and fermented vegetables arranged for visual appeal and flavor.

# What You'll Need:

→ Fresh Vegetables

01 - 1 cup (4.2 oz) carrots, julienned
02 - 1 cup (4.2 oz) cucumber, sliced
03 - 1 cup (3.5 oz) radishes, thinly sliced
04 - 1 cup (4.2 oz) red cabbage, shredded
05 - 1 cup (2.8 oz) cauliflower florets
06 - 1 cup (4.2 oz) green beans, trimmed

→ Quick Pickling Brine

07 - 2 cups (16 fl oz) white vinegar
08 - 2 cups (16 fl oz) water
09 - 2 tbsp (1.06 oz) sugar
10 - 2 tbsp (1.06 oz) kosher salt

→ Spices & Aromatics

11 - 2 garlic cloves, sliced
12 - 1 tbsp (0.35 oz) mustard seeds
13 - 1 tbsp (0.35 oz) coriander seeds
14 - 1 tsp (0.11 oz) black peppercorns
15 - 2 bay leaves
16 - 3 sprigs fresh dill
17 - 1 small red chili, sliced (optional)

→ Fermented Vegetables (Optional)

18 - 1 cup (4.2 oz) kimchi
19 - 1 cup (4.2 oz) sauerkraut

# How to Make It:

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 solids. Remove from heat and allow to cool slightly.
03 - Tightly pack vegetables into clean glass jars or small bowls, grouping colors and shapes for visual appeal.
04 - Distribute garlic, mustard seeds, coriander seeds, peppercorns, bay leaves, dill, and optional chili evenly amongst the jars.
05 - Pour warm pickling brine over vegetables, ensuring complete 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 intensified flavor.
07 - For fermentation, prepare vegetables using a 2% salt brine (0.7 oz salt per 1 quart water) and ferment at room temperature for 5 to 7 days, checking daily.
08 - Arrange pickled and fermented vegetables in jars or bowls. Present in linear or grid patterns on a serving board or tray for an eye-catching display.

# Expert Tips:

01 -
  • You get that addictive tangy crunch that makes everything taste better, from breakfast eggs to late-night snacks
  • It's basically a health potion disguised as a gorgeous platter—probiotics, vitamins, and that gut-happy feeling all in one
  • Once you taste fermented vegetables you've made yourself, store-bought versions feel like an insult to your palate
02 -
  • Vegetables must stay completely submerged or they'll mold—I learned this by losing a whole jar and feeling genuinely sad about it
  • Glass jars must be completely clean and dry before you start, or you're inviting bacteria to the party uninvited
  • The brine ratio is everything; too much salt and it's inedible, too little and you're taking food safety risks—stick to the measurements given
  • Temperature matters for fermentation; if your kitchen is cold, fermentation takes longer; if it's warm, it goes faster—watch the jars, not the clock
03 -
  • Slice vegetables on a mandoline for perfect thickness consistency—it's the fastest way to beautiful and the difference between amateur and pro
  • Keep extra brine made in a bottle in your refrigerator; when a jar runs low, topping it off keeps things fresh indefinitely
  • Taste your brine before using it every time; your palate is the best quality control you have
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