Lacto-fermented Asparagus with Ginger
Asparagus has an affinity for onion and ginger, and this recipe takes full advantage of this. Fermented into long spears, these vegetables will become a favorite snack or addition to any meal.
Prepare brine by warming the water just enough to dissolve the salt. Allow to cool to room temperature.
Wash asparagus spears and cut off bottoms to where the asparagus spears will fit upright in a quart jar with about 1-1/2 inches of headspace to the top.
To the bottom of a quart jar add the onion and ginger. Pour in the brine, filling only half of the jar. Add the asparagus spears to the brine, pushing them down to the bottom. Add more brine, if needed, to cover the asparagus spears.
Cover and allow to ferment at room temperature for 3 to 7 days, depending on temperature. During this time you may have to burp the jars daily by loosening them and allowing gases to escape. Quickly tighten them back up afterwards.
Once fully fermented (tangy and bubbly) transfer to cold storage.
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