Fermented Pickled Asparagus

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Asparagus

• Baking & Spices

  • 1 Salt

• Liquids

  • 1 Distilled water

Found on survivalathome.com

Description

Ingredients

• Asparagus
• Salt (uniodized)
• Distilled water (or boiled tap water)

Directions

• Clean jars, Fermentools lids, airlock apparatus, rings, and any other materials well to avoid contamination. Wash asparagus spears, trim woody ends, and cut to length to fit into jars. Pack the asparagus into the jars leaving about 1.5 from the top. Mix a 2% brine (approximately 1 Tablespoon and 1.5 teaspoons salt to 1 qt water). Be sure all of the salt has dissolved, and the water is at room temperature before adding to the ferment jar. Pour the room temperature brine into the jar over the asparagus. With a wooden or plastic utensil, jiggle the asparagus around a bit in the jar to be sure theyre settled and there are no air bubbles between the spears. Add the clean glass weight, then cap it off with the Fermentools lid and airlock. Tighten the ring finger tight. It doesnt have to be on as tight as you can get it, ,just enough to make a good seal. Wait at least 3 days before eating to ensure the fermenting process has worked.