Lacto-Fermented Asparagus With Dill
Last year I received the most delicious refrigerator pickle recipe (containing vinegar). I've had great success converting pickling 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 combo would work well for asparagus, cucumbers, carrots, green beans or cauliflower. I hope you enjoy it as much as we do!
For each quart of fermented vegetables:
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
Brine Ratio: 1 tablespoon finely ground Pink Himalayan sea salt dissolved into 2 cups of water
For those of you just beginning your journey into fermentation please visit our previous posting 'Lacto-Fermenting 101' and we will walk you through the easy and affordable process!