It’s the new cool thing y’all…
For me anyways. But, in fact, fermenting veggies goes way back. Like a really really long time. Prior to people having water bath canners, electricity, and all the cool canning stuff, they were fermenting foods.
Fermented foods (AKA- lacto-fermented foods) are really quite simple and don’t involve anything but:
Fermented foods provide those awesome beneficial probiotics that our bodies need. It’s the real deal, baby! We have fermented quite a few things around the homestead since we started six months ago. Our top three include: kimchi, sauerkraut, and asparagus. I actually prefer to eat my fermented asparagus with some hot sauce. This lady loves her some hot sauce- or just anything that is h-o-t ~ including Mountain Man.
There is one trick to fermenting- you MUST keep the vegetables submerged in the saltwater brine. I was always unscrewing and pressing the veggies down every single day. I also had to unscrew the lid to make sure that the jar didn’t “explode” from the gasses being trapped. Neither ‘issue’ took very long to do, nor were they very hard, but I thought there had to be something easier! Enter Fermentools.
Imagine how ECSTATIC (yes- that requires yelling because I was that excited) I was when Matt, from Fermentools, contacted me. He wanted to graciously send me a 6 pack Fermentools kit and some Himalayan Powder Salt.
I didn’t even hesitate! I happily obliged! Two days later my kit arrived!
It was time to get to fermentin’ ‘all up in here!’
Mountain Man and I decided to ferment some good ‘ol asparagus with fresh garlic and thyme.
We gathered what we needed and got started. Pictured below is what we needed from the Fermentools kit for one jar. All we needed to provide was a quart sized wide-mouth mason jar and the metal ring.
***Please note, Fermentools kits fit wide-mouth mason jars***
Fermented Asparagus with Garlic and Thyme
Below is the recipe, but I wanted to include some pics because they are GORG!
- 2 Bunches of Asparagus
- 3-5 Peeled Garlic Cloves
- ½ teaspoon of Peppercorns
- 1-5 Sprigs of Fresh Thyme (depending on taste)
- 1 Quart of Water
- 1 Tablespoon, plus 1.5 teaspoons of Himalayan Powder Salt
- Add all of the salt to one quart of filtered water.
- Mix thoroughly and set aside.
- Trim the ends of the asparagus to fit into your quart wide-mouth mason jar.
- Add to jar (spear head down). Pack them baby's in tight!. While packing don't forget to add your fresh thyme! Yep- pack that thyme in with the asparagus spears.
- Add garlic cloves and peppercorns on top of the asparagus spears.
- Add weights from the Fermentools kit (this keeps the food submerged in the brine)
- Fill jar with brine.
- Assemble your Fermentools kit for the jar (pictures included with the kit- and it's super easy!).
- Store in a cool/dark place (we use the cabinet) for at least 7 days- up to 30 days.
Must be chlorine free water (preferably fluoride free too).
Shared On: Tuesdays with a Twist