![\"Lacto-fermented](\"http:\/\/www.nateelston.com\/wp\/wp-content\/uploads\/2011\/06\/IMG_3831.jpg\" "\\"Lacto-fermented")
<\/a><\/p>\nThe first type of pickled<\/em> asparagus that I got to try was lacto-fermented pickled asparagus.\u00a0 It was perhaps the most intimidating of the three batches I did, but I had to know.\u00a0 Lacto-fermentation is a natural process in which the naturally occurring lactobacilli on the surface and in the vegetables (in this case) convert the sugars and starches in the vegetables in to lactic acid.\u00a0 This lactic acid inhibits putrefying bacteria and preserves the vegetables.\u00a0 At first glance.\u00a0 Scary.<\/p>\n The asparagus pickle recipe I used was adapted from a recipe found over at Awesome Pickle<\/a>.\u00a0 Because I was using a pint jar and had enough asparagus to fill the entire jar I adapted the recipe a bit.\u00a0 I did however find the technique\u00a0 they used to submerge the asparagus in the jar simple and effective.\u00a0 You can view that technique at the bottom of the page linked above.<\/p>\n Ingredients<\/strong> Instructions I initially had hoped to try these before I headed out on vacation a week ago but for some reason they just didn’t seem ready.\u00a0 So instead I just took off and left them be in the basement and another week later they were ready to go.\u00a0 These little guys are pretty tasty and still had a good crunch so far.\u00a0 We’ll see how they are by the end of the jar.\u00a0 If you can get over the initial intimidation of allowing nature to run its course on a jar of veggies.\u00a0 Lacto-fermentation yields a delicious product that I am told is easier for the body to digest.<\/p>\n","protected":false},"excerpt":{"rendered":" Okay.\u00a0 So some things are not quite natural to me yet, like putting a bunch of stuff in a jar with no lid and letting it sit and come alive for a couple weeks, scraping the mold off the top …<\/p>\n
\nasparagus (enough to fill a 1 pint wide mouth jar)
\n2 cloves garlic
\n1\/2 tsp coriander seeds
\n1\/2 tsp black peppercorns
\n1 c water mixed with 3\/4 tsp kosher salt<\/p>\n
\n<\/strong>Wash asparagus.\u00a0 Trim asparagus to fit into a 1 pint wide mouth jar, heads down, with about an inch of head space.\u00a0 Thinly slice garlic cloves and place them in the jar, add in the spices.\u00a0 Pout in the water until it entirely covers all of the asparagus.\u00a0 Use the method shown in the third picture here<\/a> to keep the asparagus from rising up during the process.\u00a0 Put the jar in a cool place dark place with a towel underneath and another towel draped over the top to keep the dust out and forget about it for a week or two.\u00a0 Once its ready in a week or two remove the jar, remove any surface mold and store in the refrigerator.<\/p>\n