< Return to Seasonal Recipes

Lacto Fermented Asparagus & Spring Garlic

Lacto-fermentation is a microbial process using beneficial bacteria that produces traditional dill pickles, kimchi and real sauerkraut and also increases or preserves the vitamin and enzyme levels, as well as digestibility, of the fermented food.


1 bunch asparagus, tough ends snapped off
2 long stalks of green garlic, chopped
1 ½ teaspoons black peppercorns
1 teaspoons mustard seeds
½ teaspoon celery seeds
¼ teaspoon red chili flakes
4-5 tablespoons sea salt
Filtered water (must be filtered as chlorine will disrupt the fermentation process)


  1. In a sterilized quart sized mason jar, add the asparagus, spears down; trim asparagus further, if necessary, so the spears are at least one inch shorter than the jar.
  2. Add the chopped green garlic, peppercorn, mustard seeds, celery seeds, and red chili flakes.
  3. Add the sea salt and filtered water. Make sure you add enough water to cover asparagus but have 1″ of head space.
  4. Cover and shake it up.
  5. Uncover and make sure all your spears are underneath the liquid.
  6. Cover loosely with a towel and secure with a rubber band and allow to ferment in a dark cool place for 3 days up to two weeks (or more).
  7. Top up with water if there is less than half an inch above the pickles at any time. Start taste testing after 3 days if you wish and if you want them a bit more sour, let them sit for a few days more. If you like the flavor and crunch, put them in your fridge for long term storage!
  8. These pickles will last in your fridge for several months.

Source >>