Asparagus Kimchi

Get ready to elevate your taste buds with these delightful fermented kimchi asparagus pickles. This recipe combines the unique flavors of kimchi vegetables and spices with the crispness of whole asparagus spears, resulting in a pungent and tangy side salad that perfectly complements any Asian meal. By utilizing the art of fermentation, these pickles not only provide a burst of flavor but also offer the numerous health benefits associated with probiotic-rich foods. With a yield of about 1 quart, this recipe is perfect for experimenting with new flavors and adding a touch of fermentation magic to your culinary repertoire.

Get ready to savor the unique combination of flavors in these fermented kimchi asparagus pickles. Whether you enjoy them as a pungent side salad or incorporate them into other dishes, the tangy and probiotic-rich qualities of these pickles will surely impress your taste buds. So, roll up your sleeves and embark on a journey of fermentation that will result in a jar full of deliciousness waiting to be savored.

YIELD: About 1 quart
(fermentation vessel: 1 quart)

INGREDIENTS:

• 1–2 pounds asparagus spears, woody ends removed
• ½ cup grated carrot
• ½ cup grated radish (any variety)
• 1 tablespoon chile pepper flakes or crushed red pepper
• 1 tablespoon grated fresh ginger
• 4–5 cloves garlic, grated
• 1–2 cups Cucumber Brine (¾ cup unrefined sea salt to 1 gallon unchlorinated water)
• 1 grape leaf (optional)

INSTRUCTIONS:

1. Begin by cutting the asparagus spears to fit into a 1-quart jar or crock, leaving approximately 5 inches of length to ensure there is enough room for the brine to cover them.
2. Using a food processor or by hand-grating and massaging, create a paste with the grated carrot, grated radish, chile pepper flakes or crushed red pepper, grated fresh ginger, and grated garlic. Ensure that the ingredients are well combined and form a cohesive paste.
3. In a crock or jar, arrange the asparagus spears upright, wedging them in and packing the kimchi paste around them as you go. Carefully pour in the brine, ensuring that all the tender tips of the asparagus spears are fully submerged in the liquid. If using a grape leaf, place it on top of the asparagus. Alternatively, you can use a piece of plastic wrap to keep the paste under the brine. Due to the tightly packed nature of the asparagus spears, a weight is not necessary, as it could potentially damage the delicate sprout ends. Loosely cover the jar. Any remaining brine can be stored in the refrigerator for up to a week.
4. Set the jar or crock on a baking sheet and place it in a cool location nearby, away from direct sunlight. Allow the asparagus pickles to ferment for 5 to 8 days. Throughout this period, carefully monitor the brine level and top it off with reserved brine solution if needed, ensuring that the asparagus spears remain fully covered. It is normal to observe scum on the top surface of the brine, which is generally harmless. However, if any concerns arise, consult the appendix for further guidance.
5. The pickles are ready when the asparagus spears turn a dull olive green color, and the brine becomes cloudy. If the pickles are stored in a jar, they can be enjoyed without taste-testing. The tightly packed spears provide a visually appealing presentation. However, if you are using a crock or plan to consume the pickles soon, you can taste-test them as you transfer them to jars for storage. The pickles should have a pleasingly sour and pickle-like taste, with a softer texture compared to fresh asparagus, resembling lightly cooked asparagus.
6. Store the fermented kimchi asparagus pickles in jars with tightly sealed lids in the refrigerator. After approximately the first day, check to ensure that the pickles are still submerged in the brine. If necessary, top off the jars with additional brine. These pickles will maintain their quality when refrigerated for up to 1 year, and their flavor will continue to intensify over time.