A delicious combinations and one of my favorite ferments of the year!
I was up one night, trying to think of what I could ferment for this issue of the magazine and kept coming back to asparagus. Asparagus itself is lovely in the springtime and I’ve always been intrigued by the write up for the white asparagus recipe in ‘The Noma Guide to Fermentation’ (a great read if you’re interested in fermentation).
I was going to ferment the asparagus by itself at first but ended up pairing it with carrots. Since we were also at the tail end of citrus season, I added in some blood orange slices to help brighten everything up. That was going to be more or less it, however, when I was at the actual market to buy all of the things I noticed some very pretty and fresh looking young ginger.
Young ginger is essentially early harvest ginger that has a lighter, almost translucent, skin and pink tips. It has a milder and juicier flavor to the more standard ginger which has a much more spicy and intense flavor. Also, fun fact, you don’t need to peel young ginger since the skin is so light and thin.
Seeing that ginger goes so well with citrus and carrots to begin with, I figured it was worth picking up some for both this ferment and potentially a whole separate ferment on the side!
Cheers,
Joey
Youtube Video:
More recipes and videos on my Youtube HERE