by Heather Schmitt-Gonzalez / Tuesday, June 8, 2010
adapted slightly from this recipe from Diana of A Little Bit of Spain in Iowa...using what I had on hand
•1 bunch asparagus, cut in half...or even thirds if it is long and thin and rinsed
•2 long stalks of spring onions, sliced
•a few sprigs fresh parsley, rinsed
•1/2 TBS. black peppercorns
•1/2 TBS. coriander seeds
•1 TBS. sea salt
•1/4 c. whey (If you do not have whey, feel free to add 1 tbls extra sea salt)
• filtered water (must be filtered as chlorine will disrupt the fermentation process)
1.In a quart sized mason jar, add the asparagus, spears down.
2.Add the parsley in between the asparagus spears.
3.Add the onion, peppercorn and coriander seeds.
4.Add the filtered water, sea salt and whey. Make sure you add enough water to cover and 1" from the top of the jar.
5.Cover and shake it up, making sure everything is underneath the liquid.
6.Allow to ferment in a dark cool place for 3 days up to two weeks (or more).
7. Store in refrigerator after initial ferment. It will continue to ferment once in fridge, but at a much slower rate.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.