Lacto-Fermented Asparagus Spears - Three Ways
Prep time
Cook time
Total time
Category: Cultured
Makes: 1L jar each
  • 1 bunch asparagus per jar
  • 1 ½ tablespoons mineral salt (I used Himalayan salt)
  • 2 ½ cups filtered water
Option 1:
  • 1 tablespoon yellow mustard seeds
  • 1 bay leaf, crushed into small pieces
  • 1 large clove of garlic, cut into 4 pieces
Option 2:
Option 3:
  • 1 inch ginger, minced (peeled if not organic)
  • ½ large organic cayenne pepper, sliced into rounds
  1. Wash your asparagus and cut to a size that will fit well when placed upright in your fermenting vessel. Keep in mind you will need to save extra room at the top for your fermenting weight, without squishing the asparagus heads. For me this meant most spears were cut in half. If you prefer to only use the tops, save the ends for another use. You might need 2 bunches of asparagus if you only use the tops. I used a wide-mouth mason jar as my fermenting vessel, with a 4 ounce mason jar placed inside as a weight.
  2. Into the bottom of your jar, add your chosen herbs and spices. Place asparagus in the jar upright so the heads are pointing up, until the jar is full and can’t fit any more spears.
  3. Dissolve salt in water; I like to shake it in a flip-top bottle until dissolved. Pour the brine over the asparagus. You can add a tablespoon or two of brine from a previous ferment to get things going if you’d like. Gently place a weight on top, avoiding plastic and metal. Make sure everything is submerged. Fit with a reCAP, 6.5 rubber bung, and an airlock. Alternatively, you can just use the jar’s normal lid, and burp the jar daily to release built-up gasses. Ferment until desired flavour is reached, I fermented mine for 4 weeks. When you’re happy with the flavour, screw the normal lid on the jar and transfer to the fridge.
Recipe by Newleaf Nutrition at