Crunchy, sour, mini little cabbages. Fermented spicy brussels sprouts are loaded with fiber, nutrients, vitamin K, and tons of flavor. They're one of the most snackable ferments too, growing naturally in bite-sized portions.
It's the perfect fermented veggie to bring with you to work or on-the-go, with no utensils needed.
These savory, tangy balls of goodness are also exceptionally easy to prep, especially compared to sauerkraut (did you know brussels sprouts and cabbage are part of the same family?).
We whipped these up in under 10 minutes and spontaneously decided to add some jalapeno to spice it up, but you can customize the flavor however you like. There's virtually no end to what types of herbs and flavors you can incorporate, so go with what makes sense to your gut. Speaking of gut, did we mention these are loaded with gut-loving probiotics and bacteria?
Approx. 20 brussels sprouts, bottoms trimmed (slice large ones in half)
*You can scale the recipe however you like, keeping in mind to adjust your salt.
Keep scrolling for instructions and more pictures...
Photographed is a Pickle Pebble being inserted to weight vegetables below brine.
Add the brussels sprouts, jalapeno, onion and garlic to a Mason jar, evenly dispersing everything.
In a measuring cup, create your brine by mixing 2 cups of chlorine-free water (learn how to remove chlorine from water here) with 1 tablespoon of Kosher salt (or to taste).
Once dissolved, pour the brine over the brussels sprout mix, leaving 1.75" head space. Weight the ingredients below the brine with a Pickle Pebble, removing or re-submerging any bits that float to the top.
Place the silicone Pickle Pipe airlock on the mouth of the Mason jar and secure with a screw band or a Tough Band (they're rust-free!).
Leave to ferment in a cool, dark place, like a kitchen cupboard. Checkup on it periodically to taste. We fermented our brussel sprouts for 2 weeks, but if the weather is warm you may want to ferment for less.