# What You Need:
→ Fresh Vegetables
01 - 1 cup julienned carrots
02 - 1 cup sliced cucumber
03 - 1 cup thinly sliced radishes
04 - 1 cup shredded red cabbage
05 - 1 cup cauliflower florets
06 - 1 cup trimmed green beans
→ Quick Pickling Brine
07 - 2 cups white vinegar
08 - 2 cups water
09 - 2 tablespoons granulated 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
# How To Make It:
01 - Wash and cut all vegetables as described, ensuring uniform sizes and shapes for presentation.
02 - Combine white vinegar, water, sugar, and kosher salt in a saucepan. Bring mixture to a boil while stirring to dissolve solids, then remove from heat and allow to cool slightly.
03 - Tightly pack fresh vegetables into clean glass jars or small bowls, organizing by color and shape for visual appeal.
04 - Distribute sliced 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 fully submerged to prevent spoilage.
06 - Seal the jars and allow them to cool to room temperature before refrigerating for a minimum of 12 hours for quick pickles or up to 48 hours for enhanced flavor development.
07 - To ferment, soak vegetables in a 2% salt brine (20 grams salt per liter water) and ferment at room temperature for 5 to 7 days, checking daily for desired taste and texture.
08 - Arrange pickled and fermented vegetables in jars or bowls, presenting them in linear or grid patterns on a serving tray for an appealing display.
