Batch Notes
No notes available.
Timeline
-
PrepPlanned: 15 minutes
-
FermentPlanned: 5 days
Ingredients
- 1 lb - Asparagus Spears
- 1 jar - filtered water - to fill
- 1 tbsp - Black Peppercorn
- 21 g - Sea Salt
- 3 ea - Grape Leaves
- 3 ea - Chili Arbol
Convert Units
Currently showing: units
Observations
May 20, 2026:
May 20, 2026:
Instructions
Preparation and Fermentation
- Trim the woody ends off the asparagus so that they fit into a quart sized mason jar.
- Add the peppercorns and chilis to the bottom of the jar. Fill the jar with the asparagus, then push the garlic cloves in around the asparagus. If it's all packed in there tight, it's less likely the asparagus will float up.
- Mix the water and salt to make a brine, and pour over the asparagus, making sure to cover all of the veggies. You may need to make a little more brine at a ratio of 3/4 Tbsp salt to 1 cup water in order to fill the jar.
- Cover the jar - using an airlock, plastic bag + rubber band.
- Weigh the asparagus down with some kind of weight so that they stay under the brine. You can use fermentation weights, a plastic bag filled with water, or a well-sized drinking glas.
- Set in a cool and dark place about 5 days to ferment. Taste the veggies, and when they are to your liking they are done!
- Cover with a lid and store in the refrigerator.
Comments