Not everyone loves Brussel sprouts, but you’ll change their minds with these healthy organic holiday recipes. This cultured recipe is easy to make, healthy for you and your friends and will melt in your mouth with healthy live probiotics.
TOOLS
- 1 quart-sized wide-mouth Mason jar with screw band
- 1 wide-mouth Pickle Pebble
***Please note that some of the ingredients are added after fermentation, so read the instructions carefully!
Print recipe
Ingredients:
- 20-25 Brussels sprouts, trimmed
- 1 jalapeno, chopped finely (optional)
- 1/2 sweet onion, thickly sliced
- 2-3 large garlic cloves, crushed
- 1 Tbsp. Kosher salt
- 2 cups fresh filtered water
Getting it done:
- Add the Brussels sprouts, jalapeno, onion, and garlic to a Mason jar.
- In a measuring cup, create your brine by mixing 2 cups warm/hot filtered water with 1 tablespoon of Kosher salt.
- Once dissolved, pour the brine over the Brussels sprout mix, leaving 1.75" at the top. Weigh the ingredients below the brine with a Pickle Pebble.
- Place the top and screw top and leave to ferment in a cool, dark place, like a kitchen pantry. Check it periodically to taste, maybe every 2-3 days. Typical fermentation is about 2 weeks but checks more often if the weather is especially warm.
- Once you are satisfied with the taste, remove the top and pickle pebble and move the jar to the fridge.
NOTES
- It Will lasts nicely in the fridge for up to 2 months.
- Feel free to experiment with other spice combinations: curry, rosemary, and lemon, etc
