1 bunch of washed asparagus, approximately 15 spears, woody ends trimmed. Medium-thickness asparagus spears with roughly the same circumference work best in this recipe.
1 tablespoon yellow mustard seed
1 bay leaf
1 whole clove of garlic, peeled
2 cups brine (1 tablespoon of coarse or sea salt, dissolved into 2 cups of room-temperature water)
1-quart Mason jar
Yield: This small-batch ferment makes one quart; fermentation time is approximately 2 weeks at room temperature.
1. Chop your asparagus spears crosswise into 2-3 inch pieces – a slanted cut is always pretty – or use whole spear.
2. Place your seasonings in the bottom of the quart jar; place asparagus spears over the seasonings and pour brine into the Mason jar until there is a layer of brine over the spears. You don’t want your brine level above the shoulders of the jar.
3. With the quart mason jar – Ensure that veggies are completely submerged at all times (you may need to use a weight), then cover the whole thing with a cloth napkin and secure it with a rubber band.
4. Let sit at room temperature (somewhere between 64° and 75° is best) for 1-2 weeks, or until your desired acidity has been reached, then remove the weight, close the jar with its normal lid and stick them in the fridge. Enjoy!