Fermented Asparagus


These spears from the Lily family have been known for their medicinal properties for over 2000 years.

Contains glutathione, (more than its other common vegetable friends) the mother of antioxidants that is responsible for detoxification.

Is a diuretic, which helps healthy elimination of toxins and issues in the urinary track.

For those with slow bowels, asparagus gently encourages digestion.

Best shaved raw, lightly steamed, roasted, or grilled. Drizzle some olive oil and sea salt. Or pickle them like above and increase your vitamin B intake (brains + energy). Watch out, they make your pee rank. 

1 bunch asparagus (ends trimmed)
1 tbsp yellow/ brown whole mustard seeds
1 tsp whole coriander seeds
1 bay leaf
3 garlic cloves
1 tbsp sea salt
2 cups warm water

Dissolve sea salt in warm water for brine. Let cool. Coarsely crack mustard and coriander seeds briefly with a mortar & pestle. Leave asparagus whole or chop into 2-3 inch pieces. Place all ingredients in your fermentation vessel of choice and pour brine to cover completely, leaving about an inch of headspace from the top. (If using whole asparagus our tall, pint & a half Ball jars work great!) Be sure that veggies are completely submerged underneath the brine using a ceramic weight or other creative option. Cover with a loose lid or an airlock lid and let ferment at room temperature for 1-2 weeks, checking for desired flavor and firmness. Then refrigerate and enjoy!
Recipe from Elizabeth Vecchiarelli from Preserved Goods