fermented asparagus

Fermenting vegetables is one of the easiest ways to preserve the seasonal harvest. Fermented asparagus with garlic is one of my favorite fermented vegetables! Serve it as an appetizer with cheese and meats, or as a snack or side dish with dinner.

Fermented Asparagus with Garlic

asparagus spears

garlic

Tbsp kosher salt

filtered water

Trim the woody ends off the asparagus so that they fit into a quart sized mason jar.

Fill the jar with the asparagus, then push the garlic cloves into the jar.

Mix the water and salt to make a brine, and pour over the asparagus, making sure to cover all of the veggies. You may need to make a little more brine at a ratio of 3/4 Tbsp salt to 1 cup water in order to fill the jar.

Weigh the asparagus down with some kind of weight so that they stay under the brine.

Cover the jar with a clean towel and secure with a rubber band (you can alternatively use an airlock system if you have one, but it&#039;s not necessary).

Set in a cool and dark place for 1-2 weeks to ferment. Taste the veggies, and when they are to your liking they are done!

Cover with a lid and store in the refrigerator.

A big probiotic boost and delicious&nbsp;salty, sour bite from your fresh spring asparagus!

Probiotic Rich Asparagus Pickles (Fermented Asparagus!)

water

tbsp sea salt

mustard seeds

dill dill

½ tsp red pepper flakes

asparagus

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

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.

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&nbsp;to keep the veggies down).

Seal your jar with your fermenting seal of choice. I use these Pickle Pipes&lt;. See the above section about sealing options.

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.

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Fermented Asparagus with Garlic

Probiotic Rich Asparagus Pickles (F...

Top 2 fermented asparagus recipes from across the web

The most viewed fermented asparagus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fermented Asparagus with Garlic

Probiotic Rich Asparagus Pickles (F...

The most viewed fermented asparagus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine