Wash and trim the woody ends of the asparagus spears. If the spears are long, you may need to cut them to fit inside your fermentation jar.
In a quart-sized wide-mouth mason jar, place the asparagus spears vertically, packing them tightly.
Sprinkle minced garlic and dill seeds among the asparagus spears.
Dissolve sea salt in filtered water to create a brine. Pour the brine over the asparagus, leaving about 1 inch of headspace in the jar.
Use a glass weight (pickle pebble) to keep the asparagus submerged. Attach an airlock to the jar.
Allow the mixture to ferment at room temperature for 3-4 days or until you observe bubbling.
Allow the mixture to ferment at room temperature for 3-4 days or until you observe bubbling.
Once fermented, remove the weight, seal the jar, and store it in the refrigerator. The cold storage will slow down the fermentation process.
Enjoy the fermented asparagus spears as a tangy and probiotic-rich side dish or snack.
Ingredients
Directions
Wash and trim the woody ends of the asparagus spears. If the spears are long, you may need to cut them to fit inside your fermentation jar.
In a quart-sized wide-mouth mason jar, place the asparagus spears vertically, packing them tightly.
Sprinkle minced garlic and dill seeds among the asparagus spears.
Dissolve sea salt in filtered water to create a brine. Pour the brine over the asparagus, leaving about 1 inch of headspace in the jar.
Use a glass weight (pickle pebble) to keep the asparagus submerged. Attach an airlock to the jar.
Allow the mixture to ferment at room temperature for 3-4 days or until you observe bubbling.
Allow the mixture to ferment at room temperature for 3-4 days or until you observe bubbling.
Once fermented, remove the weight, seal the jar, and store it in the refrigerator. The cold storage will slow down the fermentation process.
Enjoy the fermented asparagus spears as a tangy and probiotic-rich side dish or snack.