Step 1

Prepare brine by dissolving salt in water.

Step 2

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.

Step 3

Add onion and ginger to a quart jar. Pour in brine, filling only half the jar.

Step 4

Add asparagus spears to the jar, pushing them down to the bottom. Add more brine, if needed, to cover the asparagus spears.

Step 5

If necessary, weigh the spears down under the brine.

Step 6

Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

Step 7

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.

Step 8

Once the asparagus is finished, put a tight lid on the jar and move to cold storage.