Step 1

Dissolve the sea salt into the warm water and set aside. This is your brine to pour over the asparagus later.

Step 2

Put the garlic, mustard seeds, dill, and red pepper flakes into a clean, 1 quart mason jar. Then the pack the asparagus spears into the jar as tightly as you can.

Step 3

Pour the salt water brine over the packed in asparagus and spices, leaving 1 inch of headspace at the top. Be sure the asparagus is completely submerged under the brine (I like to use a weight, like this Pickle Pebble to keep the veggies down).

Step 4

Seal your jar with your fermenting seal of choice. I use these Pickle Pipes

Step 5

Let the sealed jar sit at room temperature until the taste is to your liking, anywhere from 1-3 weeks. You can taste them every few days to see where they are at. Remember that if you live in a warm climate, the fermenting will go faster. It is still quite chilly up here, and so my veggie ferments take more like 2-3 weeks to get to where we like them.