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Nutrition Facts
Serving Size 256 g
(Approx. 6 Servings)
Amount Per Serving
Calories 70 Calories From Fat 5
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 1480 mg 62%
Total Carbohydrate 16 g 5%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 3 g
Vitamin A 90% Iron 8%
Vitamin C 160% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Fermented Ginger Giardiniera
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 cup(s) Central Market Organic Ginger Kombucha
1 cup(s) water
3/4 cup(s) rice vinegar
1 1/2 Tbsp kosher salt
1 Tbsp sugar
1 bunch of green onions, ends trimmed, and onions chopped
4 fresh garlic cloves, smashed
1 carrot, sliced
5 cup(s) broccoli florets, cut into 1-inch pieces
1/2 red bell pepper, core and seeds removed and sliced in strips
1/2 yellow bell pepper, core and seeds removed and sliced into strips
1 celery stalk
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In a small sauce pot add kombucha, water, vinegar, salt, sugar, onions and garlic.
Bring to a simmer long enough to dissolve sugar and salt.
Remove from heat, strain liquid to remove solids and allow to cool slightly.
Place vegetables into a cleaned and sanitized 24 oz. jar (or similar container).
Pour warm pickling liquid over vegetables until filled to top of jar. Seal and allow to cure for at least 1 day.
For best results allow to cure for 1 week. Pickles should keep for at least 2 to 3 weeks in the refrigerator.
Option: If you like it spicy, add 1 tespoon red pepper flakes to the brine while cooking.


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