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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?
*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.
Photographed is a Pickle Pipe being added to vent fermentation gas.
Photographed is a Tough Band being used to secure a Pickle Pipe.