Fermented Asparagus with Garlic

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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.

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This fermented asparagus with garlic recipe is easy to make and super tasty. Fermenting vegetables is a great way to put up the harvest! Fermented Asparagus with Garlic

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Weigh asparagus down, to prevent it from floating. Use fermentation weights, ceramic pie weights, a simple plate or even… rocks (boil them for 20 minutes before use). 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.

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Pack the dill, garlic cloves, grape leaf (if using), and as many asparagus spears as will fit into a wide-mouth quart-sized mason jar, preferably head down, leaving about 1 inch of headspace at the top of the jar. Sprinkle the black peppercorns over. Pour the whey or sauerkraut brine over the spears (if using), then stir the salt into the water.

fermented asparagus recipe,

Fermented Asparagus with Garlic Recipe. Fill a quart jar with the trimmed asparagus, then push the garlic cloves into the jar. Mix the water and salt to make a brine, and pour over the asparagus, making sure to cover all of the veggies. You may need to make a little more brine at a ratio of 3/4 Tbsp salt to 1 cup water in order to fill the jar.

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Instructions. Wash the asparagus spears thoroughly and snap or cut the woody ends off. Use a large sterilized jar, large enough to fit the asparagus spears upright and still have 4 to 5 cm (1 1/2 to 2 inches) gap on top. Place the aromatics in the jar: peeled and halved/sliced garlic cloves, chillies (whole or cut for more heat, or use chile.

Fermented Asparagus with Garlic

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.

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Mix the salt and water until the salt dissolves. It is time to fill the jars. Layer the vegetables and any herbs or seasoning in the jars as firmly as possible and pour the brine over them while leaving 1-2 inches of head space. Garlic, ginger, bay leaves, dill, fresh thyme, caraway seeds, and red pepper flakes are all great herbs and seasoning.

Fermented Asparagus with Garlic

Instructions: Prepare brine by dissolving salt in water. Wash asparagus spears and cut off bottoms so that asparagus spears will fit upright in a quart jar with about 1 1/2 inches headspace remaining. Add onion and ginger to a quart jar. Pour in brine, filling only half the jar. Add asparagus spears to the jar, pushing them down to the bottom.

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Preparation. Trim asaparagus ends, leaving 5-inch-long spears (to fit below rim of 1-qt jars). To a blender or food processor, add all paste ingredients and process until well combined. (Alternatively, finely mince ingredients and stir to combine.) In a large bowl, toss asparagus spears with paste to coat. Place lemongrass and lime leaves in.

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Peel garlic cloves. A garlic peeler/roller helps. Roll garlic in a garlic peeler to loosen the skins, and remove skins with minimal damage to the cloves. Put spices and garlic at the bottom of the jar. Pack asparagus and jalapeño into a jar. Clamp the airlock-adapted lid, and allow to ferment for 7 days. Print Recipe.

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Instructions. Dissolve the salt into the filtered water and set aside. Break off the woody ends of the asparagus. Cut the asparagus so the stalks will fit just under the lip of the jar. Smash the garlic cloves and put half in each jar. Add 2-3 sprigs of dill to each jar. Add 1/4 tsp brown mustard seed to each jar.

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Instructions. Cut the stalks so that they stand 3/4 to 1 inch below where the jar neck begins to narrow. Pack the jar tightly with asparagus, and then add the salt. Add water to barely cover the contents. Lay green onion on top of the asparagus.

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Dissolve the sea salt into the warm water and set aside. This is your brine to pour over the asparagus later. Put the garlic, mustard seeds, dill, and red pepper flakes into a clean, 1 quart mason jar. Then the pack the asparagus spears into the jar as tightly as you can. Pour the salt water brine over the packed in asparagus and spices.

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Fermented asparagus benefits include that it is rich in lactobacillus probiotics . The natural flora on the outside of organic asparagus cultures the process. The best part about fermented vegetables is that they are easier to digest than fresh vegetables too. This is because the healthy bacteria begin to break down the hard-to-digest starches.

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Set aside to cool slightly. Place garlic clove, mustard seeds, peppercorns, and red pepper flakes at the bottom of a large jar (quart size jar). Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar. Pour the brine into the jar, covering the asparagus completely.