Recipe: Lacto-Fermented Brussels Sprouts


Do you remember your first encounter with Brussels sprouts? I surely do! I was about 6 years old and my mom served them up soggy and warm with barely a hint of spice and all I could think was ‘yuck’! Fast forward to a friend’s dinner party in early adulthood and I was introduced to a pickled version as well as roasted Brussels sprouts. It changed my entire view on the vegetable, thank goodness for the better, as they are loaded with Vitamin K and fiber. Bring on the GREEN!

It is always best to start out with fresh, locally sourced produce. Beyond that, food really is all about simple preparation and the flavors you combine to make it shine.

To create this recipe, I used Trader Joe’s Brussels sprouts on the stem. On this 2 foot stem-of-a-gem, there were about 22-25 mini cabbages that I tore away so the freshness was at its’ peak.

This cultured recipe is easy and makes good snaking, especially for unexpected holiday guests!

Tools

  • 1 quart-sized wide mouth Mason jar with screw band
  • 1 wide mouth Pickle Pebble

Ingredients:

  • 20-25 Brussels sprouts, trimmed
  • 1 jalapeno, chopped finely (optional)
  • 1/2 sweet onion, thickly sliced
  • 2-3 large garlic cloves, crushed
  • 1 Tbsp. Kosher salt
  • 2 cups fresh filtered water

Instructions:

  1. Add the Brussels sprouts, jalapeno, onion and garlic to a Mason jar.
  2. In a measuring cup, create your brine by mixing 2 cups warm/hot filtered water with 1 tablespoon of Kosher salt.
  3. Once dissolved, pour the brine over the Brussels sprout mix, leaving 1.75" at the top. Weigh the ingredients below the brine with a Pickle Pebble.
  4. Place the top and screw top and leave to ferment in a cool, dark place, like a kitchen pantry. Check it periodically to taste, maybe every 2-3 days. Typical fermentation is about 2 weeks, but check more often if the weather is especially warm.
  5. Once you are satisfied with the taste, remove the top and pickle pebble and move the jar to the fridge.

NOTES

  1. Will last nicely in the fridge for up to 2 months.
  2. Feel free to experiment with other spice combinations: curry, rosemary and lemon, etc

 

 

 

 

 

 

Written by Lynn Creasy: a marketeer who writes creative content that helps avid cooks find adventure in cultured culinary foods.

 

At A Glance