Place your fermentation vessel on a kitchen scale and zero out the weight.

Combine asparagus, carrots, ginger, orange slices and bay leaves into your fermentation vessel. Fill the vessel with water, covering all of the ingredients. Leave 1-2 inches of space at the top for the fermentation weight if using, and also for the pressure build up.

Add 3% salt by weight. Meaning, if the weight of all of the ingredients in step 2 is 2700 grams, you would add 81 grams of salt to the vessel. Close the vessel and move it around to dissolve all of the salt.

Once dissolved, open the vessel and use a fermentation weight or even just a piece of paper towel over the surface of the mixture to ensure that everything is submerged in liquid before sealing.

Place the vessel in a darker area out of any direct sunlight and allow 3-5 days to ferment. Make sure to check on it at least once per day (ideally twice) to relieve any pressure build up (if not using a pressure airlock). This pressure build up also indicates that fermentation is fully taking place. Refrigerate when sufficiently fermented.