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 (840 ml) cups 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 non-plastic bowl
- Le Parfait Familia Wiss Terrine glass jar 1L (32 oz)
- ChouAmi device
1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. Allow the brine to cool completely.
2. Place the asparagus and carrots into a 1-liter Le Parfait glass jar, and add in bay leaves and lemon slices.
3. Pour the brine into the jar until there is enough to cover the vegetables by 1 inch (2.5 cm).
4. 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.
5. 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.