Fermenting vegetables is one of the easiest ways to preserve the seasonal harvest. Fermented asparagus with garlic is one of my favorite fermented vegetables! Serve it as an appetizer with cheese and meats, or as a snack or side dish with dinner.
Trim the woody ends off the asparagus so that they fit into a quart sized mason jar.
Fill the jar with the asparagus, then push the garlic cloves into the jar.
Mix the water and salt to make a brine, and pour over the asparagus, making sure to cover all of the veggies. You may need to make a little more brine at a ratio of 3/4 Tbsp salt to 1 cup water in order to fill the jar.
Weigh the asparagus down with some kind of weight so that they stay under the brine.
Cover the jar with a clean towel and secure with a rubber band (you can alternatively use an airlock system if you have one, but it's not necessary).
Set in a cool and dark place for 1-2 weeks to ferment. Taste the veggies, and when they are to your liking they are done!
Cover with a lid and store in the refrigerator.
The surface of the brine may form a white film called kahm yeast, which is harmless. As long as there isn’t any black or green fuzzy mold, then you’re good to go!