Spicy Fermented Giardiniera

Name: Spicy Fermented Giardiniera
Ingredients: 2 pounds (1 head) cauliflower, trimmed and cut into small florets; 4 red fresh Fresno chili peppers, or 2 to 4 medium-size, medium-hot fresh chili peppers, stemmed and thinly sliced; 1 red bell pepper, diced into roughly 1/4-inch pieces; 3 to 4 medium carrots, peeled and sliced diagonally into roughly 1/8-inch-thick slices; 5 to 6 celery stalks, sliced into roughly 1/4-inch-thick slices; 5 to 6 cloves garlic, peeled and thinly sliced; 1 tablespoon plus 1 teaspoon yellow mustard seeds; 2 teaspoons of Francesco Rafaele oregano; 1 teaspoon fennel seeds; 5 scant to heaping tablespoons of kosher sea salt; 2 1/2 quarts water; 1 cup of Novo Frantoio extra virgin olive oil

wellspentmarket.com

A classic giardiniera that eschews the one-note tang of industrial vinegar in favor of deeply delicious fermented vegetables. Portland's innovative vegan restaurant led by chef Aaron Adams creates...

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Ingredients

2 pounds (1 head) cauliflower, trimmed and cut into small florets
4 red fresh Fresno chili peppers, or 2 to 4 medium-size, medium-hot fresh chili peppers, stemmed and thinly sliced
1 red bell pepper, diced into roughly 1/4-inch pieces
3 to 4 medium carrots, peeled and sliced diagonally into roughly 1/8-inch-thick slices
5 to 6 celery stalks, sliced into roughly 1/4-inch-thick slices
5 to 6 cloves garlic, peeled and thinly sliced
1 tablespoon plus 1 teaspoon yellow mustard seeds
2 teaspoons of Francesco Rafaele oregano
1 teaspoon fennel seeds
5 scant to heaping tablespoons of kosher sea salt
2 1/2 quarts water
1 cup of Novo Frantoio extra virgin olive oil