Giardiniera | Fermented February | Hamakua Homestead

[@weilandfamily5552]

This was the sample in the second class I took. In fact we get to sample it today!

[@JacquieG]

I love Giardiniera, My nana always called it Jar-di-iera she was raised in Sicily

[@elainelucier6243]

That looks good. Something new to try. Thanks for sharing.

[@candacecross7860]

I made this recently (my first ferment!) using a bay leaf, shallots rather than garlic and fermented for 2 weeks. It takes a sandwich to the next level. I will always try to have this in my fridge. Definitely trying your version next! Thank you!!

[@sakerjetha8569]

⁹

[@wyldmountainrose840]

Thanks for the suggestions to use the ferment.

[@his-sweetie]

That looks lovely!!! Thank you.

[@prosperity3370]

This was something I had never seen before it looks so good! Thank you for teaching and inspiring new ideas. Absolutely loving this collab :)

[@veronicamendoza8895]

Sounds delicious, tfs

[@redlanternhomesteadcathym105]

Oh yes! That looks awesome, thanks Tiffany!

[@cathywhittemore2647]

Thank you for sharing your recipe. reminds me of the pickled vegetables. Thanks for joining the collaboration.

[@br2080]

Looks delicious!

[@kelleedankiewicz5601]

Looks Yummy!!! Will be trying this one.

[@maria_w311]

You can use a bay leaf in place of the grape or raspberry leaf for crispness.

[@rhondatrumier5530]

Looks wonderful. 😊

[@karolynaudet4337]

Yes! We love this stuff! There is another version they make in Eastern Europe that they call "winter salad" that uses sweet peppers instead of hot.

[@deborahfrancisco1279]

Thank you for the 'sweet alternative'. Mild is so spicy for me. 🙂

[@lisaemerson8061]

THANK YOU THAT IS HAT I WILL USE

[@FunWithAuntieK]

Going to try this one for sure. Probably with less peppers because I am a spice wimp!

[@sendieb]

This looks good!

[@katielin2379]

I have this in a pickled version. I will try it as a ferment. Thank you for researching and sharing. 😁👋

[@judydiedrich9937]

Good job! Looks good.

[@454tyger]

This looks very interesting. Thanks

[@1TsuNami]

Hubby might like the hot if this one. Thanks for all the great tips, I appreciate them. 👍🏼

[@marysgarden]

This is great! Use it on Italian beef sandwiches

[@candacecross7860]

It's great on any sandwich, even a cold meat!

[@victoriaanderson1468]

GREAT job Tiffany! I want to try this!!

[@VicShoup-ec6jb]

Grandkids love the new technical term , "PICKLE PUCK" for the glass weights. Thank you for sharing.

[@lindajones3056]

Yep. Going to do this 1 today! Thank you Tiffany.

[@MichellesCraftsandMore]

Sounds interesting.

[@lawonaforslund6925]

Looks delicious, a must try.

[@tracianderson878]

Thank you for your participation in this collaboration!

[@jakebeers3027]

I love fermenting. Bay leaf will also keep veggies crisp. I add them to all my pickled and fermented vegetables

[@barbaradumler6503]

Ok, my mouth is now watering. Thank you for this video. Thank you to all of the collaborators, Anna and Hoss Tools.

[@sandysimpson9]

This looks so good, will have to try soon.

[@peggypease3267]

So much goodness in the fermented recipes we are getting from the collaboration! Thank you for this one!

[@maria_w311]

Hi Tiffany 👋 Happy Fermented February!

[@lindaromas]

I like chopped olives and radishes in mine. I also use pepperocini peppers!

[@debscrats55]

Sounds like a good mix of veggies, I'm going have to try it.

[@helenswanson1403]

This is simple and sounds like could be used in many ways. It's something I would try.

[@tammyjones3315]

All these videos in this collaboration ate wonderful. Everyone is doing an excellent job. Thanks.

[@susiesalazar7360]

Oooh that looked good. This collaboration has been so much fun!! Thank you

[@tnpreparer8903]

I found that book at Tractor Supply last year and just love it. I like how the author provides both fermented and traditional pickled versions of most of the recipes.

[@longarmsupplies]

I'm trying to get my adult son eating ferments and this one might do it. He loves hot foods.

[@Michelle_Myers]

Love that you showed how to ferment without all the fancy pricy tools. This look likes a great recipe to try. I’m wondering if you can substitute some of the jalapeños with more of the other veggies. I like some heat but not a lot. Thank you for a great tutorial on fermentation! ❤

[@andraroberts9029]

This looks good! Thank you for sharing how we can ferment without the fancy lids! That was very helpful.

[@betty8173]

Well done, Tiffany, thank you. I see this at the grocers often, now I see it can be a ferment, who knew!!! Thank you. Sweet demonstration, too, good improvs. God bless you.

[@RiRiGetsCrafty]

I love that you showed this without using the fancy fermenting tools. Sometimes it gets so overwhelming feeling like these things can cost a fortune and I’ll never be able to try them all! I have to remind myself that you don’t always need the fancy kits and gadgets

[@sharonmckee2403]

I’m getting overwhelmed ! After watching all these wonderful videos… I will be a newbie… haven’t bought stuff to do the fermenting yet. So glad so many people did so many different types of things to ferment. Thanks!

[@LeeCraftyHomestead]

look yummy

[@stacy2520]

Thank you for participating in this collab. I've really been enjoying your videos.

[@gardeningwithhoss]

This looks awesome.. Thanks for sharing.

[@cherylb4393]

Haven't made this in years. Looking forward to making it again.

[@BeckyScottandDeviHenn]

Thank you for sowing how to mare this without all the gadgets for those that may not have them. The recipe looks delicious!! Another “on my list” to make. Thank you!

[@debramede3735]

Great video. It's good to see someone who is fairly new to fermenting do this so well. It gives me hope. Thank you!

[@stevencroushorn3753]

I want this book. Thanks

[@fritholfg8820]

This is awesome! Giardiniera can be used in so many things and I didn't know it could be fermented. Thank you very much!

[@babsgilbert518]

Thank you for a simplified recipe that even I can do. I may not use as much pepper but I will try this. Happy fermenting 😊

[@sherryd112]

Thank you Tiffany! More wonderful ideas from the Fermented February collaboration. I love how you show it doesn't need to be complicated. I will be trying this recipe.

[@SouthernSonya]

This is new to me, but I am a fermenting newbie. Looks great and I appreciate the description of recipe steps! This Fermenting February 23 has been a wonderful learning experience! Thanks to all involved!!

[@melissashimp7448]

Yummy! I've made this as a quick pickle but now I need to try as a ferment! Thanks for showing how to use a baggie, so helpful when you don't have the weights!

[@dazie1357]

Thank you for teaching the baggie & regular lid for us that can’t afford the tools 👍

[@BerniPerrong]

I grew up eating this but NEVER knew how to make it! Grazie, e grazie a Anna!

[@MKReny]

What a great idea! 💡Making sure that the brine in the weight bag is the same salt ratio as the veggie brine! I've had a leak of plain water, and it was a bummer. Looking forward to making this condiment! Thanks for participating, Tiffany! :)

[@farmerandadeleacres2726]

Great tip Tiffany about filling the baggie with the same water as the ferment uses. Makes so much sense. It looks delicious. Thank you for this amazing recipe!!! 💕~Cheryl~💕

[@nancyb7912]

This looks delicious! Thank you for sharing and being a part of this collaboration. Because of your sauerkraut video, I bought a cabbage today to try it out! Thanks.

[@QuiltyQuailHomestead]

This looks really tasty! Makes a pretty presentation too! Thanks!

[@FermentedHomestead]

I need to make that! That was a fantastic tutorial! Thank you for sharing with the collab! 😃

[@heatherkennedy9973]

this looks soo good - will definetly have to give this a try

[@cindissacredgarden1703]

Delicious! I appreciate learning more simple ways to start fermenting without all the gadgets to purchase!

[@tamieschimpf9214]

I love the idea of putting salt water in the baggie instead of just water. This looks really good

[@luannefeldt]

Thank you for the suggestion to use brine instead of water in the baggy. Thanks also to Fermented Homestead and Hoss Tools for sponsoring Fermented February.

[@tabbyhamrick]

Thanks for showing how to ferment without fancy tools. They make it easier but good to know we can get started before we get them.

[@lisaemerson8061]

LOOKS GOOD I CAN SEE FERMENTES ARE TAKING A BIGGER PART OF MY FOOD LIFE

[@mybelovedchaos]

I love a good Giardiniera, I had no idea it could be fermented. I will be trying this recipe this summer for sure! Thanks!

[@candacecoughlan5178]

Love fermented veggie toppers! Thanks for a great video. Keep up the great work.

[@NammaCathie]

Another great one to try! Like the addition of Celery in it. Yum! I am getting really addicted to finding new recipes to ferment! Thanks for a great video Tiffany!

[@carolynsinyard1306]

Well, you are for sure Anna's sister. Your fermented Giardiniera looks so good. Thank you for sharing.

[@hamakuahomestead7741]

😀 I will take that as a compliment ☺️😘 Thank you for watching!

[@smallspaceswithGloria]

Tiffany, I had to watch it again to leave a comment but thank you for your “don’t be so serious, Tiffany, comment “ that was cute 😊 I just love this collaboration 😊

[@XTinaE731]

This looks so good! I’ve never heard of it!

[@stonesoupsubstitutions6946]

I'm with you. "Two cloves garlic" automatically means a minimum of 4 to me 🤣

[@jamiecole2144]

Exactly! lol

[@sarakluth9544]

On my list to try for sure. I love this as a condiment - thank you for sharing an easy way to do a ferment without the "fancy" tools!

[@8EACRESHOMESTEAD]

Something that goes with EVERYTHING--has to be good!

[@blackrock5749]

I love this collaboration! I’m so glad that I found Canuary, Anna, and now you and many other channels. I’m definitely going to try this. Hopefully with veggies from my own garden this summer. 😊

[@WandaleaSmithFrost]

That looks really good! I'm a little scared of fermenting, but I really want to try it.

[@loismaney7717]

I love the different ways you can make weights for the ferments.

[@madmecyr]

Sounds like a good ferment for bits and bobs on a clean out your fridge day :) I've never bought from Hoss tools, but I've watched their videos. I'll have to see what type of seeds they have...anything for a northern climate brrr.

[@tagalonggal]

I love watching your videos Tiffany! I am so envious of your off grid life and enjoy seeing how you sustain your homestead.

[@hamakuahomestead7741]

Thank you! Hopefully, I will be able to bring you outdoors before too long also! ☺️

[@jozycatt1]

I have canned something similar to this but never thought of fermenting it. Thank you!

[@bevzemaitis134]

Looks like Another recipe to put on my list to do!thank you so much for this video and your collaboration in fermented February

[@joefairbanks59]

Each of these videos intrigues me more about what to ferment and how to use it! Thanks 🎉

[@taylormartin3681]

This looks delicious been having so much fun with this collab and learning new things about fermenting!

[@mistycherie]

Looks wonderful, thank you for sharing! It also looks beautiful too, very appetizing visually and I know the health benefits are amazing.

[@JoyfullyOrangeDeborah]

I think I could like this! Thank you for demystifying this ferment combo, as well as showing a way to weight without buying weights. I'm still in the pressure canning expense so I've been told by hubby that I need to dial back. I so appreciate you & Anna!! Many Blessings from Deborah in West Virginia!

[@hamakuahomestead7741]

I know what you mean! Mine asked what I wanted for Christmas and my request was “more canning shelves” 😂😂😂 thank you for your support! ❤️

[@valjusp]

Sounds like it would be good on tacos!

[@karinvogan8936]

Thank you for sharing! This collaboration has great and fun to watch.

[@tammyr2966]

This looks so delicious! I can’t wait to make this! Thanks for sharing how to do this without all the fancy tools, as I don’t have those and have been putting off fermenting until I do! I am going to get that book too, sounds like a great book!

[@jenniferwillprecht]

This looks like a really good recipe! I have been trying to eat better and things like this will help so much! Thank you.

[@tristaperkins7112]

I have yet to try anything for minted, but this looks like a great one to start with.

[@patriciamuggli5071]

This looks delicious! I have heard that adding a bay leaf will help with crispness. Putting this on my list to make (list is getting long, lol). btw, I have always dropped the "I"s and pronounce it "garden-era" :)

[@rockyhillshome1513]

Thank you for this demonstration and recommending a fermenting book you really like.

[@easyacresfarm109]

I knew it....Anna's sister! Your giardiara is exciting....making this one too...for my husband!! Thankyou

[@angiesrecipegarden]

I love the tip for using a “weight” with the same brine in it instead of a glass weight!

[@renalarue6988]

This looks so good! I hadn’t seen this done in such small pieces but I see how it’s be great as a topping rather than just a side like olives would be.