Lacto-Fermented Pickled Asparagus
Created by Wesley Barga (@wbargz) • May 15, 2026
been made 1 time
Times
- Prep: 15 minutes
- Ferment: 5 days
Yield
4 servings
Asparagus is one of my go-to's for lacto-fermenting. It's delicious, relatively easy, and prep is quick. When asparagus is in season it is in-season - so preserve it while it's here!
Ingredients
- 1 lb Asparagus Spears
- 3 clove garlic - ish
- 2 cup filtered water
- 1 tbsp Black Peppercorn
- 1.50 tbsp Sea Salt - 3%ish by weight
- 3 ea Grape Leaves - to keep it crisp
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Fermentation Fermentation Parameters
Vessel
Quart Mason Jar
Brine Ratio
2.5%
Instructions
Preparation and Fermentation
- Trim the woody ends off the asparagus so that they fit into a quart sized mason jar.
- Add the peppercorns and chilis to the bottom of the jar. Fill the jar with the asparagus, then push the garlic cloves in around the asparagus. If it's all packed in there tight, it's less likely the asparagus will float up.
- Mix the water and salt to make a brine, and pour over the asparagus, making sure to cover all of the veggies. You may need to make a little more brine at a ratio of 3/4 Tbsp salt to 1 cup water in order to fill the jar.
- Weigh the asparagus down with some kind of weight so that they stay under the brine. You can use fermentation weights, a plastic bag filled with water, or a well-sized drinking glas.
- Cover the jar - using an airlock, plastic bag + rubber band.
- Set in a cool and dark place about 5 days to ferment. Taste the veggies, and when they are to your liking they are done!
- Cover with a lid and store in the refrigerator.
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