Asparagus has an affinity for onion and ginger, and this recipe takes full advantage of that relationship. Fermented in long spears, these vegetables will become a favorite snack or addition to any meal.
15 minutes
50 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Ingredients:
- 3 Tbsp. sea salt
- 1 quart water
- 1 bunch asparagus, enough to fill a quart jar
- 1 bunch spring onions, white parts only, chopped
- 1 thumb-sized piece of ginger, peeled and cut into chunks
- 1 quart water
Instructions:
- Prepare brine by dissolving salt in water.
- Wash asparagus spears and cut off bottoms so that asparagus spears will fit upright in a quart jar with about 1 1/2 inches headspace remaining.
- Add onion and ginger to a quart jar. Pour in brine, filling only half the jar.
- Add asparagus spears to the jar, pushing them down to the bottom. Add more brine, if needed, to cover the asparagus spears.
- If necessary, weigh the spears down under the brine.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the asparagus is finished, put a tight lid on the jar and move to cold storage.
