Lacto-fermented Asparagus (from Greater Poland region)

For accuracy, use a digital scale and measure in the metric system (litres and grams). Imperial units are just a guideline here.

📝 Ingredients

• 2 tablespoons (35 g) salt; non-iodised
• 4 cups + 4 tablespoons (1 litre) water
• 2 bunches asparagus; white, green or purple (2 lb; ~ 900-1000 g, or more if it fits in your jar)
• 4-5 garlic cloves; peeled
• 1 teaspoon white mustard seeds
• 0.7 oz (20 g) horseradish root, roughly the size of two thumbs; cut into strips
• 5-6 oak leaves, optional
• 5-6 blackcurrant or cherry leaves, optional
• 4-5 sprigs fresh dill

👨‍🍳 Instructions

1. 1Add salt to boiling water, stir to dissolve....: Add salt to boiling water, stir to dissolve. Set aside to cool.
2. 2Peel asparagus just below tips, cut off woody...: Peel asparagus just below tips, cut off woody ends. If your jar is short and wide, cut asparagus stalks in half.
3. 3Place garlic cloves and mustard seeds at the...: Place garlic cloves and mustard seeds at the bottom of the jar. Place asparagus upright, alongside horseradish (cut into strips), oak and blackcurrant leaves, and sprigs of fresh dill.
4. 4Pour in the brine. Everything has to be...: Pour in the brine. Everything has to be is fully submerged, it cannot stick above the liquid. Weigh asparagus down, to prevent it from floating. Use fermentation weights, ceramic pie weights, a simple plate or even… rocks (boil them for 20 minutes before use).
5. 5Cover with a lid and let asparagus ferment:
6. 6Initially, leave the jar in a warmer spot...: Initially, leave the jar in a warmer spot (e.g. kitchen) for 5-6 days. Open the jar daily to release the gases.
7. 7Next, move it into a cooler place, such...: Next, move it into a cooler place, such as a pantry or a cellar (54-64°F, 12-18°C) for a further 6 weeks.
8. 8After that time, store them in the fridge....: After that time, store them in the fridge. Enjoy for the next 6 months (or even longer).