Georgian · appetizer

Fermented Vegetable Pickles (Jonjoli)

Name: Fermented Vegetable Pickles (Jonjoli)
Prep time: 15 min
Total time: 120 h 15 min
Cuisine: Georgian
Ingredients: 1 lb bladdernut (jonjoli) flower clusters; 1 tbsp salt per cup water (5% brine); 3 cups water; 3 cloves garlic; 1 tsp black peppercorns; 2 bay leaves; 1 mild chili

Fermented Vegetable Pickles (Jonjoli) reads nutty 5.3, allium 5.2 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Georgian appetizer, about 120 hr 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.9 / 10
Sweet & Fruity — 0.9 / 10
Sour & Bright — 0.4 / 10
Bitter & Earthy — 2.4 / 10
Rich & Fat — 6.2 / 10
Aromatic & Spice — 5.6 / 10

The measured notes (of 18)

Nutty 5.3 · Allium 5.2 · Salinity 3.6 · Richness 3.0 · Warm Spice 2.4 · Earthy 2.1 · Heat 2.0 · Umami 1.9 · Bitterness 1.4 · Sweetness 0.9 · Herbaceous 0.8 · Floral 0.8 · Funk & Ferment 0.7 · Smoke 0.6

What's in it (7)

1 lb bladdernut (jonjoli) flower clusters
1 tbsp salt per cup water (5% brine)
3 cups water
3 cloves garlic
1 tsp black peppercorns
2 bay leaves
1 mild chili

Time & effort: about 120 hr 15 min (15 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 231 kcal, 8.6 g protein, 19.5 g fat, 11 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

Wash bladdernut clusters and pack tightly into clean jars with garlic, pepper, bay leaves, and chili.
Cover with a cold brine of water and salt (5% ratio), weight down to keep submerged, and ferment at room temperature for 4–7 days.
Taste for sourness, refrigerate when ready, and serve as a tangy appetizer or condiment.

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Keep reading: what nutty, allium, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.