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
Let's Ferment A Better World!
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
Rated 5.0 stars by 1 users
American
32 fl oz (1 Liter)
15 minutes
8-10 hours
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
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
Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
ChouAmi device
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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After using Chou ami for all kinds of fermenting (veggies, nuts, mustards) my daughter in law is now trying it out too for their family. So we needed more kits. So easy to use, clean and learn how to ferment fresh from our home garden produce. Thanks so much for keeping up the very useful tools to ferment and fun interesting webinars too!
Thank you, Shelley!
We appreciate the kind words about The Little Fermenter and look forward to seeing you at a future webinar!
Best, The ChouAmi Team
I love my new wooden cabbage shredder. It is easy to shred and makes nice shredding for making sour kraut…
Thank you, Jocelyn!
We love the shredder as well - it is so convenient when preparing cabbage and other veggies for fermentation!
The ChouAmi Team
Very happy with my Kraut Pounder as it has various uses. With Blender, with fermenting cabbage, making horderves pounding middle of bread and adding stuffings .
Thank you, Jocelyn! We here at ChouAmi love the pounder as well, particularly when using with Le Parfait straight-walled jars!
The ChouAmi Team
Great invention. Sorry, accidentally sent one star first.
Thank you, Anne!
We are so happy that you love ChouAmi and we know that it will love you back with many years of healthy ferments!
The ChouAmi Team
I love my kraut pounder! I have wanted to purchase one for awhile now and finally treated myself. Thank you for your great customer service and many recipes that you share with everyone!
Thank you, Marsha! We're so happy you love the pounder. All the best in 2024!
The ChouAmi Team
2 comments
@Tim: Yes, you can transfer the contents of your ferment to any container of your choice for storage. Or you can also simply use the Le Parfait jar the fermentation was done in for storage.
After the fermentation is complete – can I transfer the asparagus & carrots into a mason jar and refrigerate?