Asparagus is one of my absolute favourite summer ferments! I decided to try it last year and I was delighted by how fabulous it tasted.
Still lovely and crisp with lemony hints and a perfect wee sour tang after 10 days fermenting in a 2 % salt brine.
I added lemon slices, lemon thyme, a couple of cloves of crushed garlic and a couple of bay leaves, which contain tannins and stop your ferments going soggy!
Fermenting veggies is the best way of preserving them and extending the season so you can enjoy them at a later date. Especially with veggies like asparagus which have a short season!
So all you need to do is find a glass jar, preferably a clip top one, make up a salt brine, pack the asparagus in tightly with the herbs and make sure all the asparagus is submerged in the brine while it is fermenting!
I have been eating my asparagus straight out of the jar, in salads, in risotto, on open sandwiches, canapes and stirred through pasta.
Don't cook your lovely asparagus or you will destroy all the probiotic bacteria, just add it to warm foods or eat it as it is!
The brine will turn cloudy as the fermentation proceeds and you will see some bubbling so put a bowl underneath the jar to catch any escaping brine.
Try the asparagus after 7 to 10 days and when you are happy with the flavour, then transfer it to the fridge where it will keep for a few months, but will become softer the longer you store it.
It will taste a bit sour, and lemony and should be lovely and crisp, not raw tasting!
🍃 Health educator🍃