Description
A simple and flavorful recipe for fermenting Brussels sprouts with garlic and ginger, perfect as a condiment.
Ingredients
Scale
- 4 cups warm water
- 2 pounds Brussels sprouts (cut in half)
- 3–4 Tablespoons sea salt (according to taste; I use 4.)
- 1 bulb garlic (about 15 cloves, or add more if desired!)
- 2 inches fresh ginger, (unpeeled, either sliced or grated (according to preference))
Instructions
- In a large dish with pour spout, whisk together water and sea salt, stir to dissolve. Set aside.
- Place Brussels sprouts, garlic, and ginger into preferred fermenting container(s). Pack pieces in tightly (to the neck if using canning jars).
- Pour salted water over Brussels sprouts. Press firmly on solids, so water rises above and air bubbles are released. You want the brine to come about 1/2-1 inch above the vegetable pieces but still leave 1 inch head space if using jars.
- Weight with fermenting weights or preferred weight.
- Lightly seal lid(s), and place in the warmest location possible for 7-14 days, depending on the warmth of location. Check the veggies every 2 days or so to ensure they are staying below the brine.
- They’re done when the liquid is no longer very bubbly, and when the Brussels sprouts are nicely tart/vinegary, to your taste.
- Transfer to the refrigerator, and serve as a condiment. The flavor will continue to improve and develop. Any extra brine you don’t wish to drink can be used to ferment in other recipes.
Notes
- See fermenting container options below in Recipe Notes.
- Make sure to use fermenting weights as needed.
- For best results, check the fermentation regularly to ensure the Brussels sprouts remain submerged.
- See my Sourdough Grain-free Waffle recipe; the brine is used to reduce phytates in cassava flour.
- Prep Time: 20 minutes
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg