Lacto-Fermented Asparagus

Servings: 1l jar
Cooking Time: 15 mins or thereabouts + up to 2 weeks fermentation


3 tbsp sea salt
4 pints water
3-inch piece of ginger, chopped into chunks
1 bunch spring onions, just the white parts (chopped)
1 bunch asparagus, trimmed to fit

How to Make it

  1. In a bowl, dissolve the sea salt in the water. Set aside.
  2. In a sterlised jar, add the onions and ginger and salted water up to a halfway point.
  3. Wash the asparagus and trim to fit jar(s) 1.5 inches beneath top. Cover completely with salted water.
  4. Store at air temperature (between 15°C and 20°C) and leave the lid tightly closed so is airtight (or use a coffee filter secured by an elastic band).

NB: If using a lid, ‘burp’ daily (release built up air pressure by loosening the lid and then retightening).