Dilled Lacto-Fermented Asparagus

Date: February 21, 2017

I’m a multi-tasker, as most of us have to be to keep up with the demanding schedules of our work and children.  Eating well is important, so I look for food that can multi-task for me: one that is both tasty and as nutritious as possible (no empty calories!).   Dilled lacto-fermented asparagus is an excellent candidate: it is high in nutrients, prebiotic, full of living, beneficial microbes and delicious!

Asparagus- A super healthy prebioticpack-asparagus-and-dill-tightly-in-jar

Asparagus is inherently super healthy. High in folic acid, vitamins B6 and C, beta-carotene, magnesium, zinc and chromium, asparagus helps fight inflammation and regulates blood sugar.  Asparagus contains the plant fibre inulin, an excellent prebiotic (a sought-after food source by our hungry gut bacteria).  Adding prebiotics to our diet feeds our gut bacteria, making them more effective in aiding our metabolic processes (i.e digestion) as well as helping to fortify our immune system.

DILLED LACTO-FERMENTED ASPARAGUS

Fermentation time: 5 to 8 days

dilled-asparagus-pickles
Dilled lacto-fermented asparagus ingredients

INGREDIENTS

  • 1-2 pounds asparagus (washed and dried)
  • 5-6 sprigs fresh dill
  • 3-4 cloves garlic
  • pinch red chili flakes
  • 2 bay leaves
  • 2 % Brine* (20 grams non-iodized salt mixed with 1 litre filtered water/19 grams per quart of water)
  • 1-quart jar

*1 tsp salt = approximately 5 grams

DIRECTIONS

  1. Cut the woody end off asparagus spears.  Trim the asparagus so that when placed upright, the tips reach 1″ below the top of the jar.
cut-off-woody-ends-of-asparagus
Cut off woody end, trim to leave a 1″ space from the top of the jar

2. Add garlic, chili flakes and bay leaves to the jar.

add-garlicbay-leaves-and-chili-flakes
Add garlic, bay leaves and chili flakes to the jar

3. Pack the asparagus upright in the jar, alternating with dill. Cover with enough brine to fully cover the spears.

Completely cover asparagus with brine
Completely cover asparagus with brine

4. Lid jar and ferment at room temperature out of direct sunlight for 5-8 days.  Check that brine level still completely covers the asparagus- top off with more brine if required.

Lid jar, ferment at room temperature
Lid jar, ferment at room temperature

5. After the fermentation period, transfer the jar to the refrigerator.  The asparagus pickles will keep, refrigerated, for approximately one year.

Dilled lacto-fermented asparagus after 4 days
Dilled lacto-fermented asparagus after 4 days

[yumprint-recipe id=’17’]

12 Responses

  1. What probiotics are in these pickled asparagus? Looking forward to making them but I want to make sure They do not contain bifidus.

    1. Hi Tina- thanks for interest and question. Since the fermentation recipies on our website are wild ferments (no starter cultures added), I can’t tell you exactly which bacterial strains are present in the pickled asparagus ferment. While some studies have found some bifidus in fermented vegetables, but it is the lactobacillus family that dominate, responsible for the acidity and tang of the ferment.

  2. Hi! You say 8 tbsp of salt in the first part of the recipe and 6 in the second part. Which one? Thank you!

    1. Hi Ashton- I corrected the brine instructions to make it easier for this recipe. Unfortunately I am unable to edit the recipe card due to an issue with the program. You can use the instructions in the recipe card or the revised ones in the body of the article.

  3. I believe this is a silly question but is there any reason other than aesthetics that I should not cut the spears into 1 inch pieces? I’ll cut it to mix it into salads in any case!

    1. Hi Richard- it’s up to you how you want to cut the spears. I Like to leave them whole as I sometimes serve them with cheese platters. You can always cut them to your preference after they have fermented. I also like to pack them in the jar tightly to help them stay below the brine- it is easier with longer spears than short pieces.

    1. Hi Mary- thanks for your interest and question. I always make this amount of brine so that I can have some left over for other projects. It is good to keep a reserve in the fridge for quick, on the go ferments. If you don’t want to make this amount of brine, you can divide the brine recipe.

  4. I have one of those Japanese pickling jars that are not airtight but have the lip at the top for any excess brine that may leak out. I use it to make ginger carrots and assume that it will work for asparagus to?

    1. Hi Lori- thanks for your question. Nice that you have Japanese pickling jars! Are you sure they’re not airtight? If you are able to make ginger carrots (which are a finicky ferment with the higher sugar content in carrots that Kham’s yeast loves!) then these jars are probably adequate. The key is to keep the ferment as anaerobic (oxygen-free) as possible.

    1. Hi Deb- I use good quality fido jars that are self burping (as seen in the photo on the website). You could use an airlock system, or burp the container every few days, but I find that it’s such a short ferment, that you don’t get excessive CO2 buildup.

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