Fermented Asparagus

Fermented asparagus is very different from the sautéed, steamed, roasted or pickled spears that we all know and love. 

When fermented, it’s delightfully crunchy, with a fresh, slightly sour taste and a distinct aroma, that cannot compare to anything else.

Lacto-fermentation is a natural process, and the outcome can be unpredictable. Although I’ve been doing it for many years, I’ve never had it go bad, soggy or moldy.

Fermenting is one of my favorite ways to preserve food since it is so easy and you don’t need any special equipment. If we’re on the boat and can’t eat the fresh vegetables before they loose their freshness, I would use the exact same method as described below and enjoy crispy, healthy vegetables when I need it.

Fermented vegetables are great on a cocktail platter, eat as a side dish, add to sandwiches, salads and so much more. You can use them as you would pickles. I will not suggest cooking or freezing it since you’ll then loose all of the healthy probiotics that you’ve been growing for all these weeks.

Ingredients

For the brine (3.5%)

• 2 tablespoons (35 g) salt; non-iodised
• 4 cups + 4 tablespoons (1 litre) water

Asparagus and Aromatics

• 2 bunches asparagus; white, green or purple (2 lb; ~ 900-1000 g, or more if it fits in your jar)
• Any combination of the herbs below can be used, but it is totally optional
• 4-5 garlic cloves; peeled
• 1 teaspoon white mustard seeds
• 0.7 oz (20 g) horseradish root, roughly the size of two thumbs; cut into strips
• 4-5 sprigs fresh dill

Instructions

1. Add salt to boiling water, stir to dissolve. Set aside to cool.
2. Peel asparagus just below tips, cut off woody ends. If your jar is short and wide, cut asparagus stalks in half.
3. Place garlic cloves and mustard seeds at the bottom of the jar. Place asparagus upright, alongside horseradish (cut into strips) and sprigs of fresh dill. 
4. Pour in the brine. Everything has to be is fully submerged, it cannot stick above the liquid. Weigh asparagus down, to prevent it from floating. Use fermentation weights or pebbles. I oftentimes use a cabbage leaf that I use to cover the vegetables and keep them under the brine. I don’t use any weights when I use the cabbage leaf. I’ve also used a thick slice of onion to keep the vegetables under the brine, so use whatever you have:-)

5. Cover with a lid and let asparagus ferment:

• Initially, leave the jar in a warmer spot (e.g. kitchen) for 5-6 days. Open the jar daily to release the gases.
• Next, move it into a cooler place, such as a pantry or a cellar (54-64°F, 12-18°C) for a further 6 weeks.
• After that time, store them in the fridge. Enjoy for the next 6 months (or even longer).

Notes

Some recipes online indicate a much shorter fermentation time, recommending as little as 5 days. But having tried them after just under a week, they are really not nice to eat. The flavor improves greatly with time. The sweet spot seems to be: 5-6 days in warmth, 6 weeks in a cooler spot and 1+plus weeks in the fridge.