Lacto-fermented asparagus pickles
This delicious Lacto-fermented recipe thrives on anaerobic conditions (no oxygen). This will allow the Lactobacilli to flourish and eat the natural sugars in the asparagus. The by-product of this is lactic acid which preserves the asparagus and ensures plenty of flavour. This also provides plenty of probiotics and enzymes to keep the gut in balance. I break of the woodier ends of the asparagus but you can have them as long or short or chopped up as you like.
Makes 1 quart/950ml
Fermentation time 1 week on the benchtop and 1 week in the fridge.
Try and get asparagus that has a similar circumference to each other so that they ferment at the same rate