Fermenting asparagus in spring

It's finally asparagus season! Do you love this spring vegetable as much as you do? We like to ferment asparagus so that you can eat it not only now in season, but all year round. This is a healthy and easy way to preserve it.

Asparagus not only tastes delicious, it is also really healthy. Its dehydrating effect flushes toxins out of your body and at the same time it contains lots of vitamins and minerals. Potassium, calcium, phosphorus and vitamins A, K and E, to name just a few. Asparagus therefore contributes to healthy bones and teeth and to the supply of your nervous system.

Healthy preservation: make: ferment asparagus

However, since fresh asparagus from Germany is only available for around three months of the year, you can preserve it healthily by fermenting it and enjoy it all year round. The fermentation process means that the nutrients in the vegetables remain intact. Fermented vegetables in particular strengthen the intestinal flora and aid digestion.

Fermenting in Spring

In addition to asparagus, there are a whole range of delicious vegetables in spring that are great for fermentation:

• carrots
• radish
• kohlrabi
• white cabbage
• radish

..and much more!

Starter Set: Everything you need for fermentation

Our new 2 L Oleni Mason jar is perfect for long asparagus. This way you can leave the asparagus whole and still fit a few in. The silicone fermentation attachments are also important for fermentation, so that the gases can escape during fermentation but no oxygen gets to the contents. The glass weights ensure that the vegetables float at the bottom and the liquid at the top. Our fermentation starter set also includes a wooden pestle and great recipes and information. Everything you need to start your fermentation adventure.

Recipe: fermented asparagus

What you need:

• Fermentation Starter Set with 2 Liter Jars
• X g thin asparagus
• Salt
• dill
• peppercorns
• mustard seeds
• Scale

1. Wash the asparagus and cut off the lower ends.
2. Now weigh your empty jars first and set the scales to zero before you fill them with the asparagus. Now fill them with water up to one centimeter below the rim. Now calculate 3% of the weight displayed. This amount is the amount of salt you need.
3. Take the asparagus out of the jar again and pour the water into a cup and mix it with the appropriate amount of salt.
4. Put the asparagus back in the jar and pour the salt water over it. Now add spices such as peppercorns, mustard seeds and dill as desired.
5. Put the glass weight on top so that the asparagus is completely "under water" and no longer has any contact with the air. Put the fermentation lid on top. This will allow the gases to escape from the glass for a few days without oxygen getting into the glass.
6. After 4? days, replace the fermentation lid with the standard lid and store the jar in the refrigerator.