Lacto-Fermented Spiced Asparagus


Step 1Wash the asparagus spears thoroughly and snap or cut the woody ends off.

Step 2Use 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 pepper flakes), peppercorns, mustard seeds, allspice (2-3 balls), bay leaf (1-2 pieces) and dried dill.

Step 3Prepare the brine by mixing the filtered water with salt and stir until fully dissolved.

Step 4Add the asparagus spears, cut side down. Pack them as tightly as you can.

Step 5Top with the prepared brine, enough to submerge the asparagus, leaving about 2 1/2 cm (1 inch) of headspace at the top. If necessary, weigh the spears down under the brine by using glass fermentation weights.

Step 6Cover the jar with a lid. A fido jar is ideal for fermentation as it will let any gasses created during the fermentation process out. If using a tight lid without a rubber band like the one in fido jars, make sure to burp daily to release any excess pressure.

Step 7Culture at room temperature for at least 3 days, or ideally 1 to 3 weeks.

Step 8Once the asparagus is ready (when the desired flavor and texture are achieved), secure with a tight lid and place in the fridge.

Step 9Serve as a side alongside any meal for an instant gut-healthy boost! A serving will be 2 to 4 spears depending on the thickness of the spears.

Step 10Fermented asparagus will last for months as long as it's stored properly in the fridge.
Note: Nutritional facts in fermented vegetables are estimated as sodium and carb content will vary. The carb count in fermented vegetables depends on the level of fermentation.