About The Recipe
Love them or Hate them, it looks like brussel sprouts are making a comeback! Of late they seem to have grabbed the attention of every popular celebrity chef. They appear in all the latest cookery books and even on the menus of top end restaurants worldwide. Supermarkets seem to have suddenly taken to stocking them all year round too. Surprised? Well, don’t be. This small cousin of the cabbage has unnessarily had a bad rep for years due to a lack of creativity in the kitchen. It is now being paired with several new and exciting ingredients, finally bringing out its true potential. Try this veg roasted with sweet potatoes and liberal shavings of parmesan or drizzled with a herby, garlic-butter sauce to understand what all the fuss is about. Equally inspiring should be all the valuable nutrients to be gained from including brussel sprouts regularly in your diet. An easy and delicious way to retain all its goodness and have it handy to enjoy would be to ferment it!
Brussel sprouts are naturally low in calories but high in essential vitamins, minerals and important antioxidants like Vitamin C. These cruciferous vegetables contain phytonutrients that help our body detoxify and stay healthy. Brussels sprouts are a good source of fiber, manganese, potassium, choline, and B vitamins.
- Brussel sprouts are a powerhouse of antioxidants and glucoside which help lower the risk of cancer.
- They are filling but not fattening, helping with weight loss.
- High in Omega-3 fatty acids and Vitamin K.
- Evidence suggests that cruciferous vegetables, like sprouts, lower the risk of cardiovascular problems.
Let’s Get started
Brussel sprouts are great at absorbing flavors. This recipe includes spicy ingredients to produce a full-bodied, robust preserve that delivers delicious end results. With no cooking involved, there is no risk of ending up with a pile of mushy sprouts. The veg will retain a crunchy texture that will refresh the palate and revive the appetite.
What You Need
- 3/4 Pound brussel sprouts, halved (adjust quantity for jar)
- 4 Cloves garlic
- 1 Tbsp. peppercorns
- 1/2 Tbsp. chili flakes
- 1-2 Jalapenos, sliced or chopped
- 1 quart of water
- 1 Tbsp. unrefined sea salt
- 1 Tbsp. smoked salt
- Easy Fermenter Lids (not required)
- Fermenting Weights (not required)
- In a saucepan heat the water. Add salt and stir till dissolved. Cool to room temperature.
- Place garlic cloves, jalapenos and spices in the bottom of a pre-sterilized, wide mouth mason glass jar. Next, add in the brussel sprouts.
- Carefully pour the cooled brine over the vegetables until completely covered but leaving 1 ½ inches of headspace.
- It is always recommended that you keep your veggies below the brine. If you are looking for tips to keep your vegetables submerged check out our guide here: Tips on keeping your vegetables submerged.
- Cover the jar with the Easy Fermenter Lid and place the Fermentation Weights in the jar to ensure perfect fermentation results.
- Store in a cool, dark place (room temperature 60-70°F is preferred,) for 1 to 2 weeks. You can start to taste to determine if the ferment is complete after 7 days. If it's not ready, just reseal and wait a few days.
- Once jar has been opened, move to cold storage. The flavor will continue to develop and intensify as the sprouts age. Once ready this ferment will keep in the fridge for up to 6 months.
Variations To The Ferment
Being related to cabbage makes brussel sprouts ideal for preserving. For a delicious twist, next time try making your favorite kimchi or sauerkraut recipe with brussel sprouts instead. This hot and smoky, wholesome ferment breathes new life into any preconceived notions of sprouts. It is guaranteed to be a real winner transforming the blandest meals into tasty treats. Happy Fermenting!
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