I have Spring Fermenting Fever! I miss those beautiful jars of freshly harvested veggies from our garden bubbling away on the counter. I am eagerly planning and anticipating this year's harvest but I need a fermenting fix NOW! The cure for my Fermenting Fever? Our local Hy Vee had asparagus on sale for $1.48 per pound!
Last year I received the most delicious refrigerator pickle recipe (containing vinegar). I've had great success converting picking recipes into ferments...but there was something different about the flavor of this particular recipe. I finally figured it out! It uses dried onion instead of fresh! I used diced, dehydrated onions from our garden. This flavor combination would work well for asparagus, cucumbers, carrots, green beans or cauliflower. I hope you enjoy it as much as we do!
For each quart jar of fermented veggies:
1/4 teaspoon dried dill weed
1/4 teaspoon dried dill seed
1/4 teaspoon mustard seed
2 tablespoons dried diced or minced onion
1 tablespoon minced garlic
1 Bay leaf
Brine Ratio:
1 tablespoon sea salt dissolved into 1 cup water
For those of you just beginning your journey into fermentation...please visit our previous post 'Lacto Fermenting 101' and we will walk you through the easy and affordable process!
Happy Fermenting!
