Giardiniera

• ¼ cup (1 whole) carrot, unpeeled, chopped
• ½ cup (2 stalks) celery, sliced into ¼-inch pieces

Chop up all vegetables, mix together, and transfer to a quart jar or other fermentation vessel. A grape leaf, oak leaf, or raspberry leaf will help keep the vegetables crunchy due to their naturally occurring tannins, but is not required. Pour brine over the vegetables, completely covering the mixture by ½ to 1 inch, and use a weight to hold the veggies under the brine. Leave 1 to 2 inches of h