Fermented Brussel Sprouts

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Deliciously crunchy little balls of goodness; I love brussel sprouts even more now. They are so easy and fun to eat, and make the perfect on-the-go snack. 

My family can’t stand brussel sprouts but I absolutely adore them. I think that’s because I love cabbage and brussel sprouts fall under the cabbage family. I love them roasted in a little bit of olive oil with lemon juice and lots of chilli. Amazeballs

About two months ago, the fermentation addict in me decided to experiment with fermenting them. And the results totally knocked my socks off. They taste very much like sauerkraut with a slight lemony flavour. As this was my first time fermenting brussel sprouts, I decided to keep it simple in terms of flavour. I only used garlic and mustard seeds but you can use any spices and herbs. Next time, I will definitely play around with different spices and herbs. I fermented the brussel sprouts whole but I wish I had halved them to speed things up and really get that garlic flavour in there. I should probably warn you that these stink really badly during fermentation so it might be a good idea to keep them away in a cupboard until ready.

To ferment brussel sprouts a brine is required which is simply sea salt dissolved in water. How much salt and water you use depends on the amount of sprouts and jar size. I don’t measure salt, I go by taste. I salt slightly, taste then add more as I go. The brine should be salty but not ocean water salty. If you prefer measuring, use 1-2 tablespoon of salt per litre of water.

Fermented Brussel Sprouts

Ingredients

  • Brussel sprouts
  • Brine
  • Garlic
  • Mustard seeds
  • Jar
  • Clean cloth
  • Rubberband

Instructions

  1. First, make your brine by mixing water and salt.
  2. Peel the outer layers of the brussel sprouts and cut them in half/quarters or leave whole.
  3. Place garlic cloves and mustard seeds into a glass jar. Then, add in the sprouts.
  4. Pour the brine over the vegetables until they are fully submerged. Leave 2 inches headspace at the top. Use some weight on top to keep them completely under the brine. I use a ziplock bag filled with brine. If vegetables are not fully submerged and are exposed to air, they are likely to develop mold.
  5. Cover the jar with a clean cloth and secure with a rubberband. Ferment in a warm place for about 4-6 weeks. Start tasting after a week or two and transfer to the fridge when you are happy with the taste. I fermented mine for 2 months.
  6. Enjoy
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