Pickled Fermented Vegetable Platter (Print version)

A vibrant dish showcasing tangy pickled and fermented vegetables, beautifully arranged for a flavorful starter or side.

# What You'll Need:

→ Fresh Vegetables

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

→ Quick Pickling Brine

07 - 2 cups white vinegar
08 - 2 cups water
09 - 2 tablespoons sugar
10 - 2 tablespoons kosher salt

→ Spices & Aromatics

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

→ Fermented Vegetables (Optional)

18 - 1 cup kimchi
19 - 1 cup sauerkraut

# Directions:

01 - Wash all vegetables thoroughly and cut them as specified, ensuring uniform sizes for an appealing presentation.
02 - Combine white vinegar, water, sugar, and kosher salt in a saucepan. Bring to a boil, stirring until fully dissolved. Remove from heat and allow to cool slightly.
03 - Pack the prepared vegetables tightly into clean glass jars or small bowls, grouping colors and shapes together for visual impact.
04 - Distribute garlic, mustard seeds, coriander seeds, black peppercorns, bay leaves, fresh dill, and sliced chili (if using) evenly among the jars.
05 - Pour the warm pickling brine over the vegetables, ensuring they are completely submerged to prevent spoilage.
06 - Seal the jars and allow them to cool to room temperature before refrigerating. Let them sit for at least 12 hours for quick pickles or up to 48 hours for intensified flavors.
07 - For fermentation, submerge vegetables in a 2% salt brine (20 g salt per 1 liter water) and ferment at room temperature for 5 to 7 days, checking daily for taste and texture development.
08 - Arrange pickled and fermented vegetables in small jars or bowls. Present them in linear or grid patterns on a serving board or tray for an elegant visual display.

# Expert Tips:

01 -
  • You'll have a show-stopping platter that looks like it came from a fancy restaurant, but took just 30 minutes of actual work
  • The vegetables stay crisp and develop this incredible tangy flavor that makes everything taste more alive
  • It's naturally vegan and gluten-free, so you can confidently serve it to anyone
02 -
  • Never skip the cooling step after packing the jars; pouring boiling brine directly onto raw vegetables will cook them slightly and ruin that crisp texture you're after
  • The vegetables MUST be completely submerged or the exposed parts will spoil and ruin the entire batch; this is non-negotiable
  • If you're fermenting instead of quick pickling, use only 2% salt brine and leave them at room temperature; they'll bubble and develop deeper complexity over 5-7 days
03 -
  • Use a mandoline slicer for vegetables like radishes and cucumbers; the uniform thickness ensures even pickling and makes the platter look professional
  • Save your pickling brine after the first batch and reuse it two or three times; it actually gets better as it absorbs the flavors of the vegetables
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