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The Natural Therapy Shop

Lacto-Fermented Asparagus

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
 

Ingredients
2 bunches of washed asparagus
1 Tbl yellow mustard seeds
2 whole glove of garlic, peeled
2 cups brine (1 T of Celtic salt dissolved into 2 cups of water)
¼ packet of Caldwell’s Vegetable starter dissolved in 1 cup of water
Method
1.  break or cut off woody ends making sure they are not too long for your jar
2. Put your veggies and seasonings in the 950 ml Ball Mason jar and pour Starter culture and brine over the top.
3. Ensure that asparagus is totally submerged underneath the brine.  You can use a small glass weight or using the method of your choice.  Be careful not to crush the asparagus.
4.  close the lid and use a pickle pipe for mould free fermenting. Let them sit at room temp for 1 week then 1 week in the fridge or until you are happy with the taste.