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!!!
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