Fermentation #5 - Asparagus & Carrots + Fermentation Guide

Spring is here! Celebrate it with this delicious combination this is one of my favorite ferments for Spring time.

Fermented Asparagus & Carrots is such a lovely way to say hello to the warm weather months! I have so many jars for fermenting and always have a full frige this time of year. But what I love most about fermentation is how simple and accessible it is. You just need a few simple tools and you are good to go!

Below is all sorts of information on lacto fermentation, complete with this full recipe, recipe notes and macros breakdown, a social video, free magazine and much more!

Cheers,

Joey

Table of Contents:

• What is Fermentation?
• Time, Temperature and Salt
• The Importance of Salt
• White mold and Food Safety
• Fresh Produce and Cleaning Your Vegetables?
• Fermenting Vegetables vs Meat
• Getting Started on Your First Ferment
• Other ferments you can make
• The Fermentation Guide
• Youtube Video
• This Recipes Ingredients
• Full Recipe
• Macros
• Comments

What is Fermentation?

So what is fermentation?

First off, while there are many different types of fermentation, for our purposes, we are specifically looking at Lacto Fermentation with vegetables. Lacto Fermentation is a type of anaerobic fermentation that uses naturally found bacteria on an ingredients surface to convert carbohydrates into lactic -acid.

The result is often tangy and bright with flavor, rich in probiotics which is great for your gut and also will last in your fridge for weeks, months or even years if properly stored.

Time, Temperature and Salt

Time, Temperature and Salt are in many ways the triforce (or trifecta) of fermentation. With the balance of these 3 factors, you can both adjust flavors to your preferences and also adjust the process itself to accommodate the ingredients that you are actually fermenting.