Lacto-fermentation is actually safer than canning for the inexperienced beginner as there is less chance of contamination with unwanted bacteria and asparagus are high in inulin which lactobacilli love to eat.
- 1 kg asparagus
- 4 dried chili peppers (optional)
- 6 cloves garlic, sliced
- 10 black peppercorns, crushed
- 1/2 cup Himalayan crystal salt or kosher salt
- 2 liters water
Wash and trim asparagus, if the asparagus is fat and tough, peel the skin. Layer asparagus spears, chili peppers, garlic, peppercorns in a large glass jar (use canning jars with a good seal). Dissolve the salt in the water. Pour the brine over, being sure the asparagus is submerged. Add more water if necessary. Weigh everything down with a plate, stone or a zip-lock bag filled with water. Put in a cool place out of direct sunlight. I usually put a plate or muslin cloth over the top to keep out dust and other unwanted additions.
In a couple days you will see tiny bubbles rising. Skim off any scum that forms on top of the brine. The pickles will be ready in 10-14 days depending on the temperature. The bubbling will stop and the beans will taste sour. Remove the weight skim again, put the lid on and refrigerate or put into a cool cellar for storage.