Asparagus and carrots go so well together, and this recipe highlights the texture and flavors of the vegetables through lacto-fermentation.
Karen Wang Diggs, Chief Fermentation Officer
Fermented Asparagus and Carrots
32 fl oz (1 Liter)
Asparagus and carrots go so well together, and this recipe highlights
the texture and flavors of the vegetables through lacto-fermentation.
2 Tablespoons (30 ml) Celtic Sea Salt
3-1/2 cups (829 ml) filtered water
10–12 asparagus spears, trimmed to approx 4-1/2 in. (115 mm)
10–12 young carrots, or carrots sticks cut to 4-1/2 in. (115 mm)
1–2 bay leaves
1–2 slices lemons
Large stainless steel, glass, or ceramic mixing bowls
Bring the filtered water to a boil. Pour into the mixing bowl and dissolve the salt to make the brine. Allow the brine to cool completely.
Place the asparagus and carrots into the Le Parfait glass jar, and add in bay leaves and lemon slices.
Pour the brine into the jar until there is enough to cover the vegetables by 1 inch (2.5 cm).
Assemble ChouAmi onto the jar according to directions. Allow to ferment for 8–10 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
Original recipe by Karen Wang Diggs
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