If you haven’t tried lactofermented asparagus, you really should. This is another easy peasy ferment. No pounding, chopping, smashing required. I’d like to say this asparagus is fresh from my garden but so far only 2 beautiful shoots have popped up. It’s common for asparagus to keep coming up through out June and even into July in this northerly climate. This is the first year my asparagus is old enough to harvest. I started with 6 plants, accidentally dug up 4 of them last year and only one came up this year. Boo! I will replant more next year.
Make sure your asparagus is fresh, no mushy tips. Snap off the bottom woody part, pop in the jar and your ready to go.
Pickled Asparagus with Lemon
- 2 lbs asparagus
- Zest from 1 organic lemon
- 1/2 onion, sliced
- 2% salt water brine (19 gms of salt per 4 cups water)
Place asparagus in an appropriately sized jar (a 2L jar worked perfect for me). Tuck zest and onions between spears. Weigh down asparagus with a Dunk’R. Close the top and don’t forget to add water to the airlock. Let set at room temp for about 5-7 days. Once activity dies down (no more bubbles), place in cold storage.
Part of GAPS Friendly Friday