I have Spring Fermenting Fever! I miss those beautiful jars of freshly harvested veggies from our garden bubbling away on the counter. I am eagerly planning and anticipating this year's harvest but I need a fermenting fix NOW! The cure for my Fermenting Fever? Our local Hy Vee had asparagus on sale for $1.48 per pound!
Last year I received the most delicious refrigerator pickle recipe (containing vinegar). I've had great success converting picking recipes into ferments...but there was something different about the flavor of this particular recipe. I finally figured it out! It uses dried onion instead of fresh! I used diced, dehydrated onions from our garden. This flavor combination would work well for asparagus, cucumbers, carrots, green beans or cauliflower. I hope you enjoy it as much as we do!
For each quart jar of fermented veggies:
1/4 teaspoon dried dill weed
1/4 teaspoon dried dill seed
1/4 teaspoon mustard seed
2 tablespoons dried diced or minced onion
1 tablespoon minced garlic
1 Bay leaf
1 tablespoon sea salt dissolved into 1 cup water
For those of you just beginning your journey into fermentation...please visit our previous post 'Lacto Fermenting 101' and we will walk you through the easy and affordable process!