Fermented Asparagus Spears

Fermented Asparagus

This fermented asparagus is delicious and a is a great way to use up your spring asparagus and get more beneficial bacteria into your body.

Fermented Asparagus Recipe

Fermented Asparagus

Author: Susanne Runion

Recipe type: Fermented Foods

Prep time: 20 mins

Total time: 20 mins

This fermented asparagus is delicious and a is a great way to use up your spring asparagus and get more beneficial bacteria into your body.

Ingredients

1 pound of organic Asparagus
3 large sprigs of fresh Dill
2 Green Onions
1 teaspoon Peppercorns
1 teaspoon Mustard Seed
Filtered or Spring Water
1 - 32 ounce Mason Jar
Use either:
2 Tablespoons Sea or Himalayan Salt Or
¼ cup whey (click here to learn how to make it) plus 1 Tablespoon Sea or Himalayan Salt
Use one of the following:
A few large pieces of Organic Cucumber
a cleaned, sterilized river stone

Instructions

Clean the asparagus and cut it so it can fit into the jar top down with 3 inches from the top.
Remove the dill from the stems.
Clean and chop the green onions.
Dissolve the salt in a small amount of water.
Add the asparagus, green onions, dill, salt water, spices, and whey (if you are using it) to the jar.
Pack everything in tightly.
Add water, leaving a couple of inches of space at the top.
Everything needs to be submerged under the water.
If using cucumber, put a couple of large chunks into the top to push everything down.
If you are using a river stone or fermentation weight, place that in the top so everything is pushed down and submerged.
Put the top on the jar.
Only screw the top on halfway and it will expand when it begins to ferment and could explode if put on too tight. This has never happened to me but store it in a safe place to be sure.
Put a plate under the jar in case liquid leaks out of the top.
It will take about a week to ferment.
You can check it by putting the jar over the sink and carefully opening it.
You'll know it is done when the liquid is bubbly and fizzy and the asparagus has a nice flavor.
Take out the cucumber if you used that.
If you used the stone or the weight, take that out and clean it.
Place the jar in the refrigerator.
These will last up to 6 months.