The finishing touch...

Hey Everyone..

I want to thank you all for continuing to watch the growth and progress of my fermentation project!

While searching for a way to serve the pickled asparagus; I came across a cute little finger snack and I am excited to share this with you all tomorrow!

I am hopeful the end result and taste are incredible! I prepared a few snacks to share with you all on my blog! I hope you all enjoyed this experiment as much as I have!

　

Thank you!

I hope you enjoy!!

Day 10... Fermentation is complete!

Hey…

I am excited to say… I believe the fermentation process is near complete. I have been watching the transition closely since day 1. This being my first time fermenting anything; I am eager to see, taste, and smell the pickled asparagus!!

Today, I studied the glass jar filled with asparagus sitting on my counter top and noticed that the brine was intensely cloudy. There is one photo, where the contents of the jar are not visible in one location! Crazy!!

I would like to compare the photos today and the photos from day 1. So you are also able to see the direct change and progress I have made!

Day 1

 
 


























As seen in the above photo... The asparagus displays a very bright green color. All of the contents of this fermentation jar are visible.. the garlic is white, the red pepper flakes, and the dill.. Clear as clear can be!

Day 10

and another.....

As seen in this photo....

The brine is extremely cloudy even displaying a yellowish tint. The fresh green asparagus is now yellow/green displaying a fatigue image. The asparagus appears to have lost its strength and crispness. Not saying they wont taste delicious J The smell is still incredibly strong.. Pickled, garlic spice scent.. Yummy!!!



 

Day 6... Do you see what I see?

Hey Everyone!

Well, today is day 6.. Time is flying by and so are my red pepper flakes!

Within the last two days I have seen a huge increase in the cloudiness of the brine contained in this glass jar!

The color of the green crisp asparagus is slowly decreasing, and instead starting to display a yellowish green shade.

My ingredients continue to swim vigorously ( as children in a swimming pool on a hot summer day).

The smell.. Oh, the smell! I can definitely determine they are pickled. That garlic though is strong!!

Lets take a look at some images captured today and establish if your observations are compatible with mine!

Day 3

Day 6 

 
















Do you see what I see??

I am hoping that the yellowish green, crisp asparagus taste as good as they smell!! Time will tell:)

Follow up in a few days!


 

Day 3... What do we have here?

Hey Everybody!

Today is day 3 with my fermentation project going strong!
Lets take a look at the fabulously, fresh asparagus that is slowly beginning the pickling process!

Day 3-
The bold green color is now displaying a more weakened color. Appears more fragile, and almost softened.
The brine is starting to cloud, almost representing a reddish color... I am wondering if that is due to the red pepper that was added?
The smell is a strong scent of dill and garlic, same scent as documented in day 1.. However, the potency is times 10!
Smelling yummy!!
Let’s now take a look at some photos, so your able to compare...
                                                       

Day1

 

 

 

 

 

 

 

 

                          
 

Day 3

 
Can you see the fermentation taking place?

          

                                                                                    

 Right before your eyes.....

 

 

 

Update in a few days....



Day 1... Let the fun begin!

Hello...

Today I spent some time on preparing my wonderful asparagus for this fermentation project!

Lets take a look at what took place...

1). I allowed my fresh asparagus to soak in ice water for 20 minutes. This creates a stiff, stern, and crisp stem for the soaking process.

 

 

 
2). Then gathered the correct amount of all the ingredients needed to make this task successful.

 

 

 
 

3). I then added all of the pickling spices to the fermenting glass jar... this including:
                                                                     
                                                                          - garlic

                                                                          - peppercorns

                                                                          - bay leaves                                     

                                                                          - dill

                                                                          - chili flakes

4). Salt water brine- I mixed the pink sea salt to 1/2 cup of water and allowed the salt to completely dissolve.

 

5). Mixed the salt water to the remaining 2 cups of water. Once cooled to room temperature, I proceeded to add the apple cider vinegar.

 

6). Lastly, I loaded my asparagus into the glass jar filled with pickling ingredients. I then continued to pour the mixed brine over this creation. Sealed the lid...

 

 Let the fermenting process begin!!

At this time asparagus appeared bold green, and the brine appears clear. The pickling ingredients are evenly swimming throughout the glass jar. The smell of this creation is displaying a weak scent of garlic and dill.

Stay tuned: Update to follow in a couple days!!!

Hello Everyone!
I am very excited to try all these fabulous fermented recipes that you have chosen to share with this microbiology class for the summer semester. For those of you who do not know... We have been asked to create a blog in order to follow an upcoming fermentation assignment. I must add, this is my first time for many things... first time blogging, and fermenting! I look forward to a great outcome, learning and growing educationally with all of you.

I have decided to make Crisp Fermented Pickled Asparagus!

 

 

YUMMY!

 

I love asparagus, considered to be one of my favorite foods. This vegetable holds multiple health

benefits and the fermenting process will allow for many more! I plan to follow the delicious recipe below for this project.

 

 

Ingredients

• 1 quart size mason jar or any jar of similar size
• 1 bunch of skinny asparagus
• Pickling Spices:
• 3 cloves garlic, rough chopped
• 1 tsp whole peppercorns
• 2 dried bay leaves
• 2 fresh dill fronds
• 4 dried Thai or Japanese chilis
• 1 tsp red chili flakes
• Salt Water Brine:
• 2½ cups water
• 2¼ tsp sea salt
• 1 tbsp apple cider vinegar 

Instructions

1. Soak the asparagus in ice water for 20 minutes to make them very crisp.
2. Trim asparagus to fit the jar.
3. Add asparagus to jar making sure the spears are sticking straight up.
4. Add all the pickling spices to the jar (garlic, peppercorns, bay leaves, dill, dried chilis & chili flakes).
5. To make the salt water brine: Add sea salt and ½ cup of warm water to a bowl.
6. Stir until salt has dissolved.
7. Add the remaining 2 cups of water to the bowl. Wait until the water has cooled to room temperature. If it is cool to touch add the apple cider vinegar.
8. Pour brine into the jar with the asparagus. There should be enough to submerge the asparagus under the brine. If not, make more brine and add to jar.
9. Cover the jar loosely with a lid or cotton cloth secured with a rubber band. Store in a cool place away from direct sunlight for 5-7 days.
10. Once the brine is cloudy, take an asparagus out and taste it. If it smells like pickle heaven and tastes pickly too, they are ready. Store in the fridge. Otherwise leave them out to ferment longer and try them again in a day or two.

The recipe was found at : http://www.fermentedfoodlab.com/pickled-skinny-asparagus-snacks/

 

I am extremely excited to participate in this project!