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
Fermented Vegetable Kit
Fermented Vegetable Kit
$28.69
Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!
This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.
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.
