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Recipe for Traditionally Fermented (Pickled) Asparagus

There are many methods for preserving fresh vegetables. Fermentation is one of them. It's a traditional form of food preservation that involves submerging the vegetables in a salt brine and allowing beneficial bacteria (mainly lactobacillus) to take over.
Course Side Dish
Cuisine American
Keyword fermented

Ingredients

  • 1 tbsp Organic Pickling Spice per jar
  • 1 tbsp Grey Sea Salt per jar
  • Filtered Water
  • Fresh Asparagus Spears rinsed and patted dry

Instructions

  • Prepare the asparagus spears: Rinse and pat dry. Cut off the woody ends. You may need to cut them down more so that they will fit in the jars.
  • Prepare the salt brine by mixing 2 TBSP of salt per 4 cups of water. Stir until dissolved.
  • Assemble the jars: Pour 1/2 TBSP of pickling spice in the bottom of each jar. Place asparagus in jars.
  • Pour the salt brine into the jars, making sure to submerse the asparagus as much as possible. Leave about 1/2 inch of space at the top of the jar.
  • Place the seal on and screw the lid on securely. Don't make it too tight or the seal could warp.
  • Place in a dark, dry cupboard for at least 4 days. DO NOT REFRIGERATE! Your asparagus will begin to bubble slightly and may smell slightly tangy. This is good. After 4 days you can start to taste it. When it reaches the tanginess you like, place the jar(s) in the fridge. The flavor will continue to develop for up to a month.