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I’ve been wanting to try this for a while. Brussels sprouts are in the same family as cabbage so one would thing they would lend themselves well to fermenting.
Brussels sprouts, peas and olives were the only foods I didn’t like as a child. I’ve come to love olives, enjoy peas (not the frozen variety though), and Brussels sprouts were next on my list to conquer. I’d been hesitant to try them again since the memory of the one time I had them as a child is burned into my mind as a very unpleasant experience. But with my quirky palate, I always thought I should like Brussels sprouts. Like olives, I think I just had a bad first experience. I finally found a beautiful bunch that just called to me. I tried frying 1 lb of them up using Jenny from the Nourished Kitchen’s recipe for Pan-Fried Brussels Sprouts with Piima Cream, and yes, they were wonderful. Everything I thought they should be.
So of course next I wanted to try fermenting some. Since this is my first time fermenting Brussels Sprouts, I’m keeping it simple. I might play with flavors next time.
Brine Pickled Brussels Sprouts
- 1lb Brussels Sprouts, rinsed and halved
- 1 tbsp sea salt
- 2 shallots, sliced thin
- 1 tsp red pepper flakes, optional
- 1/4 cup fresh whey (or an additional tbsp of salt)
- filtered water
Layer Brussels sprouts, shallots and red pepper flakes. Sprinkle salt and whey over the top and fill with filtered water to cover. Shake jar gently to dissolve salt. Let set at room temp for about a week. Place in cold storage.
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I'm so glad you found my site! I love Punk Domestics, just haven't had a chance to post anything. I will today. Thank you for the reminder!
[...] frozen vegetable. I had a reader ask once if using frozen brussel sprouts would work for the Brine Pickle Brussel Sprouts. Since freezing can kill off some of the bacteria, this is a case where using a starter might be [...]
If you have some leftover home made fresh sour kraut brine (already finished), add some to the fresh brine for the sprouts.
I like starting my ferments without anything but salt and water. Adding brine from another ferment adds end stage bacteria at the beginning causing the ferment to skip steps. I find letting ferments go through the natural stages of fermentation results in a better ferment.
Er… that’s the cloudy brine from the fermented kraut to the fresh/clear brine for the sprouts… I think that’s better.
Question – after you ferment the brussel sprouts, can you cook them or just eat them out of the jar?
You can cook them, but I wouldn’t. They are full of beneficial bacteria that you want to keep alive. Just eat them straight out of the jar. Yum!