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Lacto-fermented Asparagus with Ginger
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.
3 tablespoons 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
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 1½ 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.
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