Giardiniera (Preserved Vegetable Condiment)

Directions

1. Make a brine by dissolving the Celtic Sea Salt in filtered water.

2. Add the oregano and spices to the bottom of the glass jar.

3. Layer your prepared vegetables in until they are in line with the lip of the Le Parfait jar.
As there's a lot of air-space between the cut vegetables, compact them gently with a kraut pounder, rolling pin, or with your fist until they are compressed down and the top of the ingredients are now at the "Fill" mark of the jar.

4. Cover with brine until it exceeds the top of the vegetables by 1-inch (2.5 cm).

5. Assemble ChouAmi onto the jar according to directions. Allow to ferment for 10–12 days on your kitchen counter, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.

6. When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.