Lacto-Fermented Vegetables for Spring: Asparagus and Radish

In the fall we preserve cabbage by making sauerkraut. Salsa and berries are preserved and made better by fermenting them at the height of summer. Spring, with its abundance of colorful, crisp vegetables, spring holds a veritable buffet of vegetables waiting to be fermented into probiotic treats. Asparagus comes up early as a perennial vegetable. A member of the lily family, its shoot is cut and brought to the table crisp and green. Radishes are one of the quickest spring vegetables to grow – some take only 30 days to fully mature. Both are wonderful candidates for a probiotic and enzyme-rich spring fermented vegetable.