Springtime’s sweetheart, asparagus, comes and goes as fleetingly as the season itself. These delicate spears ferment for a short time and their freshness is preserved by soaking in the salty brine. Since they are not cooked, they soften slightly in the brine and their raw flavor is showcased. Be careful not to ferment for much longer than three to five days, or they will become a little too pungent for most palates.
- 1 bunch asparagus, trimmed to fit a pint and half jar
- 1 Tbs sea salt
- cool water, to fill jar
- Wash and trim asparagus to fit a pint and a half jar, reserving ends for broth or other uses. Leave 3/4″ at the top of jar for a weight and brine to cover.
- Pack asparagus into jar, careful of the fragile tips.
- In a separate jar or bowl, dissolve salt in water. Pour salt brine over top of asparagus.
- Place a weight, if needed, on top of the asparagus.
- Secure a jar top fermenter, such as a Kraut Source or Pickle Pipe, on top of jar.
- Allow asparagus to ferment out of direct sunlight for three to five days. When it reaches a flavor that is to your liking, remove airlock, screw on a lid, and store in refrigerator. Keeps for several weeks.