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.
1 bunch asparagus, enough to fill a quart jar
1 bunch spring onions, white parts only, chopped
1 thumb-sized piece of ginger, peeled, cut into chunks
1 quart water
3 tablespoons sea salt
Prepare brine by warming the water just enough to dissolve the salt. Cool to room temperature.
Wash asparagus spears and cut off bottoms so that asparagus spears will fit upright in a quart jar with about 1½ inches headspace at the top.
Add onion and ginger to a quart jar. Pour in brine, filling only half the jar. Add asparagus spears to the brine, pushing them down to the bottom. Add more brine, if needed, to cover the asparagus spears.
Cover jar and ferment at room temperature for 3-7 days, depending on temperature. Burp the jars daily by loosening lids and allowing gases to escape. Quickly tighten lids again afterwards.
Once fully fermented (tangy and bubbly) transfer to cold storage.