Post by mightyspuds on Oct 28, 2018 8:18:05 GMT -8
First we cut our asparagus to fit 1 qt jars
These woody stems are ground up and will make their way into the dog food we cook
I made a brine of 3 parts water to 1 part cider vinegar,packed the jars and gave each 4 cloves garlic.1 teaspoon non iodized salt per jar,pickling spices,mustard seed,red pepper flakes,dill and whatever you find on online recipes you like.Then processed 15 minutes in roiling boil water bath canner.This works for me,use at your own risk.Most recipes call for 50/50 water and vinegar,i cant do that,it gags me.
Post by mightyspuds on Oct 28, 2018 8:25:30 GMT -8
For the fermented batch used the asparagus,dill,a bunch of garlic gloves,and pickling spices.The brine is cold water with 2 TBS non iodized salt and bottled water 32 ounces.At 68F,in 2 days its bubbling heartily,man alive asparagus is loaded with lacto-bacillus.
Brining bucket with lid
Asparagus all nicely submerged under water in a nice anaerobic environment.Day 2...should take 1-2 weeks
Post by mightyspuds on Nov 11, 2018 14:48:30 GMT -8
This is about a week in.First time Ive had the yeast? form.It cleans right out laying a coffee filter on it,sticks right to it.
================================= Final step.Been 2 weeks,into a jar and into refer,should last months.Its very spicy,we are talking 20 cloves garlic,plus pickling spices.Still crisp,only slightest blue tinge on garlic.Should be super food for cold and flu season,probiotics city!
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