2 pounds Brussels sprouts, trimmed and halved. I can make it SO fast, use my easy Korean ferment crock, and that way I can ferment regularly. SPICY ROASTED BRUSSELS SPROUTS WITH KIMCHI DRESSING. If so, close the lid tightly and continue fermenting it in the fridge for 4-6 weeks. Create an account to follow your favorite communities and start taking part in conversations. As a desperate resort to stock some fermented goodies, I made kimchi with Brussels sprouts and mustard greens, called hardalotu in Turkish. They are hard as rocks still and hard for this Senior to eat, even tho delicious. , Your creativity with ferments is truly inspiring! Set aside in large bowl. These weights are only a couple of dollars cheaper and come with a 4 star review instead of a 5. I followed the recipe as far as the salt brine which called for a 4 tbsp of salt (6% salt brine) which was twice as much as I wouldve expected. Dissolve 3 Tablespoons salt into 1 quart of water in a one-gallon glass or ceramic container. Looks a bit watery at first. Preheat oven to 425 degrees F. Combine brussels sprouts, garlic, ginger, and ghee in a baking sheet, and toss together to coat. A delicious accompaniment to most any meal. Thank you and good work! Definitely spicy rather than sweet. Getting this on my grocery list for this week! I cant speak for ALL ferments, but most can go a long time before needing refrigeration. I have a question regarding fermentation of other sprouted brassicas. Broccoli, brussels sprouts and other "gassy" foods give off a strong odor when fermented, so it's best to mix them with other vegetables in your recipe. Placing this on the saurkraut kept it submerged. Add more water if necessary to completely submerge the sprouts. brussel sprouts, however, are flavorful but not tender enoughso I'm fermenting for another week. Yes, I sometimes add them to my KC too, very nice. Place in a large bowl and cover completely with salt, working the salt in between all the leaves. Though I have not used this set, I have used air lock systems when making wine. Save my name, email, and website in this browser for the next time I comment. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. Press firmly on solids, so water rises above and air bubbles are released. We will see. You can always drain the brine now, throw them through your food processor (or chop them up by hand) and then re-combine with the brine and continue the fermentation. I assume youre using sea salt or Redmond salt? I cannot emphasise enough just how well this works in a toastie with Stilton, and also the day after in a toastie with Cheddar and ham. So far, I liked the Brussel sprout kimchi better because it TASTED very fermented, and I'd like the Napa kimchi to get there as well. Why would you chop up this cute little cabbages, which are so lovely to look at? 2 shallots, thinly sliced. I never thought to ferment Brussels sprouts. But you don't need them right away. A small piece of ginger(optional) Fermentation time: 2-3 weeks Pour in enough cool water to cover the cabbage and stir until the salt has dissolved. Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top. Vegan variation: omit fish sauce. Popular Fermented Foods . In a bowl, make salt brine and toss the cut B.sprouts and let it sit for 2-3 hours until wilted slightly. Yield: 2 quarts, Ingredients: I can now proceed with confidence. For a wine and food event, please feel free to contact me. Mike . Confused or what. How to cook with frozen veg. Id be more concerned about whether they were irradiated. Brine of 3T unrefined sea salt and 4 cups of filtered water . Make some Kimchi Fried rice with this and top it with a fried egg and you will enjoy this. Curious how it will change. All Rights Reserved. I added a few sticks of carrots. This website uses cookies to improve your experience while you navigate through the website. Mixing the brine also gives you extra liquid to add back in if necessary to cover. Slice a little bit off the bottom of the sprouts. Combine 3.5 oz. I prefer the saltier ratio myself. The memory of cooking and eating it with my 3 other sisters when mum wasnt around the happy moment. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); By clicking Subscribe, you are accepting to receive the Eat Beautiful newsletter each week. Place the onion or B,sprout or a weight stone and close the lid, not too tightly at this point. Stir until salt dissolves. 2-inch piece of ginger, sliced in quarters down the middle. The bigger issue than time, though, was not finding Napa cabbages in Canakkale! Note: Your house will smell like kimchi. 2. BRUSSEL SPROUT KIMCHI INGREDIENTS. 1T diced garlic Place a plate . Consider this crock: http://amzn.to/2DsOA0e It holds a lot, keeps the ferment anaerobic, and there are bigger sizes, too. Servings: 6. Reddit and its partners use cookies and similar technologies to provide you with a better experience. The spiciness of it is always up to you. Your information will *never* be shared or sold to a 3rd party. Absolutely not theyre just mini cabbages, after all. Spray a rimmed baking sheet with nonstick cooking spray. *Keep one or two big Brussels sprouts to use for weighing down the veggies to submerge in the liquid. I just finished jarring up my second large batch of kimchi brussels sprouts. For the rice porridge, add the flour into water and bring it to simmer till its thickened to glue consistency. 2 tblsp red wine vinegar Cut the daikon into disks,approx 1/8 thick. You can definitely add turmeric to kimchi. Im so glad, and thanks for sharing your experience! Place the brussel sprouts and daikon into the brine and let it soak for a few hours or overnight if you prefer. Followed the recipe and was way too salty. Jamie Magazine By Maddie Rix 1 1/2 lbs Brussel Sprouts 2 teaspoons sea salt 1 Tablespoon fresh Rosemary 1 Tablespoon fresh Thyme 1 Tablespoon fresh Oregano Instructions. Blend the garlic, ginger, miso and chilli in a blender. This category only includes cookies that ensures basic functionalities and security features of the website. Preparation. Brussels, garlic and ginger is such a good idea! Recipe From. Never made kimchi, do you have a recipe/advice? Just for the purpose of alternating tastes, for a clean taste to be precise, I like usingshiitake mushroom and dashi(kelp) broth for a certain type of vegetables. Pour the vinegar mixture into the jars . Itll be reduced to approx. Brussel sprouts are just perfect for lacto-fermentation , Brussels sprouts really are perfect for fermentation. Theyll keep pretty well without being covered, largely because theyve become more acidic (lower pH), which keeps them relatively immune to problems. Hi Ted. Turn Your Oven into a Fermentation Incubator (and other clever hacks), How to Lose Weight and Keep it Off by Eating Fermented Foods, https://www.fermentationrecipes.com/traditional-korean-kimchi/602, Rinse and gently clean the brussel sprouts, daikon, and ginger, Slice the brussel sprouts in half lengthwise, Cut the daikon into disks,approx 1/8 thick. I made a delicious 'whatever' dinner from chicken breast, assorted ingredients and bacon. In a blender, combine kimchi, mayonnaise, neutral oil, sesame oil, honey, and Gochujang; blend until smooth. The Brussels sprout, healthy but loathed by many, is an excellent vegetable to ferment, especially in a kimchi style. A particularly enticing vegan and gluten-free item on the Ivy dinner menu is the Cashew-Kimchi Bowl ($17), which contains pretty much everything but the kitchen sink: vegan brussels sprouts, kimchi, portobello, broccolini, cashews, fried rice, house pickles, and yellow curry cashew cream. In the same large bowl, add kimchi and set aside. I'm afraid I didn't measure or weigh the ginger I had, but you can see the root. It's much more sour than my other kimchis (green bean, cabbage, daikon) . I still have not fermented myself, I always buy. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. You can probably do the same thing with a large glass of water, glass bottle etc. Mix until the veggies are coated nicely with the paste. To make the Brussels Sprouts chew-able, has anyone tried blanching them before fermentation? Im excited to try again. We will never sell your information. 2 chopped thai chilis or 1/2 tsp crushed red pepper. By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. Mold and yeasts can grow wherever food and oxygen meet, so to ensure safer longer term storage, keep your ferments submerged or close to it. This isnt a particularly spicy kimchi so adjust to your taste. See notes for more details. If they have not produced enough liquid while sweating away, do you recommend not adding any additional liquid? Youre so right, Yang; way easier (and more fun for me) making whole veggie ferments than having to do a LOT of slicing or chopping and sometimes pounding/pressing. Fermented sprouts can be finely chopped and served as a condiment for hot dogs and sandwiches or as a garnish. beverage bread breakfast cabbage carbonated cheese condiment cucumber cucumbers dairy dessert dill discard fermented festival fish sauce garlic ginger holiday holidays jalapeo kefir kimchi kombucha korean miso not-fermented nuts pickle pickles probiotic pumpkin radish sauerkraut scoby snack sourdough spicy strawberry summer tibicos umami vegan wapf water kefir, Subscribe to our Newsletter now to receive your. Instantly Book a Private Virtual Workshop. Yes!! Then I nuked it for a few minutes. We also use third-party cookies that help us analyze and understand how you use this website. Also, wanted to offer up some observations about pepper: two years ago I went to Hungary for a job, and brought back tons of hot hungarian paprika. No matter what kind of salt you are using, you need 30 grams. This is why I just place the lid on top but do not screw it on. Hi Eric, thanks for your input and opinion. Save my name, email, and website in this browser for the next time I comment. 2. Bring to boil. Best of all, the lids fit large mouth jar and it has a 5 star review. i am not sure why I have never thought to ferment Brussels, but I am in love with this idea for so many reasons! Pickling instructions: Once cooled, put the jar into the refrigerator and let the sprouts pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Pack into jars with a little headroom. . 2023 Cond Nast. Thanks! Return the bean sprouts to the bowl, add chives, carrots, rest of chili flakes (1T), plum axtract, sesame seeds. rinse the large bowl and combine the green onions, cabbage, brussels sprouts and seasoning paste; mix until thoroughly combined. The longer it sits, the more tender they will get as well. I have some Brussels and carrot kimchi that I think is delicious, but I only open it when there's no-one else in the kitchen-dining-room. Cruciferous vegetables (cauliflower, broccoli, kale, Brussels sprouts) Fatty fish (salmon) Green tea. Servings: 6. Use a weight to keep the sprouts below the brine and leave 1-inch of headroom. See notes for more details. Any extra brine you don't wish to drink can be used to ferment in other recipes. Definitely try cooking something with this Kimchi. Serve them sliced in half or quarters as part of your holiday meal. Transfer the brussels sprouts to a quart-sized (or larger) jar. Some brine will continue to form once the veggies are pressed down. Let this sit in a cool spot for 3-5 days, until you start to see bubbles when you tap the side of the jar. Place your hands over the bowl and massage it for about 3 to 5 minutes: you want to see some liquid released from the Brussels sprouts. t tblsp red pepper flakes In a bowl, empty the washed brussel sprouts and carve an X on the bottom of each one. Enjoy the process and outcome!! In a medium skillet, fry bacon until crisp. Pour over veggies in a clean jar. Hey Tom. If so, how much would you decrease the amount of salt in this recipe if I added a tablespoon of whey? I wanna eat themenjoyably, not jaw breaking. How to Make Paleo & Vegan Roasted Brussel Sprouts and Kimchi. Slice other leek into " pieces and add to mix. Rinse the cabbage well, then cut it into quarters, lengthwise. 1 1/2 T diced ginger As a vegetarian, I prefer to avoid using animal products unless critical, which in this case it is not. I hope you get to make this! Both gochujang and fish sauce are available in Asian markets and well-stocked supermarkets, and both are readily available online. Bring to a boil, then turn down and let simmer for 10 minutes. I think especially for busy folks who still want to ferment, this is the way to go. Good luck with everything. Turn Your Oven into a Fermentation Incubator (and other clever hacks), How to Lose Weight and Keep it Off by Eating Fermented Foods, https://www.fermentationrecipes.com/fermented-brussel-sprouts/2652, ] which I'm happy to recommend to you. I just started another batch of my own Shivakraut after not having made it in a while. If you use these, you'll need to get the. 2 teaspoon ginger, chopped. It might take longer to brine but its so worth the patience. What Are Prebiotics and Why Should I Care? First time making Brussels, day 5, went to burp and got sprayed with explosive (but delicious) brine. In a large bowl, toss Brussels sprouts, shallots, and ginger with olive oil and season to taste with salt and pepper. I cut them in halves. If you have any questions regarding the recipe, please feel free to drop me a message in the comment! (which is what happens when it ferments) and when I tap the jar, I can see the bubbles indicating fermentation. Like sauerkraut and other cabbage ferments, fermented Brussel sprouts are not recommended for anyone with. Recipes; Discover; Awards; 1 Wonders; ONE . So glad youre enjoying the recipe! Copyright 2023 Rawhide Gifts and Gallery . 1/2 cup Korean chilli flakes (you can literally just measure this in a mug) Use a weight to keep the sprouts below the brine and leave 1-inch of headroom. Hi Kenneth, The salty brine as measured in this recipe definitely allows and blesses fermentation, if made with sea salt and tastes perfectly. These cookies will be stored in your browser only with your consent. Soaking the brussel sprouts in a brine is a traditional method for making kimchi. Brussels sprout kimchi! You can mix everything directly in the fermenting container, or in a separate large mixing bowl. Let us know how the shredded brussel sprouts turn out. Perhaps your salt level isnt high enough? Also have some classic dill pickles fermenting away at the moment as well, and your dhosa recipe has become my staple breakfast. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1 headspace. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Personalized Laser Photo Valentine Glass Heart. ). In a food processor, puree the onion and pear. Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. I like slicing them up, then serving them with a drizzle of olive oil and balsamic vinegar. 1 medium daikon radish, cut into disks. Bon Apptit's Brad Leone is back for episode 72 of It's Alive and this time he's making brussels sprout kimchi! 1 carrot, grated, 3 cups shiitake, kelp broth(or 2 Tbsp fish sauce dilluted in 3 cups spring water) Gone in two days. Cook in boiling water to cover, 4 minutes. I didnt add Ginger. Give the gift of sprout-chi to your gut microbiome this Christmas! Works great and, with only a slight difference in flavor, is virtually the same as the gochugaru, or Korean chile powder, that most kimchi recipes call for. 4. Thats a great question Seth, and unfortunately its one I dont have an answer for. Root cellars were built in the days before refrigeration for a good reason as cool temperatures help to preserve foods, and prohibit active fermentation. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. 1 pounds Brussel sprouts, trimmed and halved if large. But opting out of some of these cookies may have an effect on your browsing experience. Brussels sprouts tend to be drier than cabbage, so add the reserved brine to ensure the contents are submerged. Any help, or tips would be greatly appreciated! Add the broth and rice porridge into the bowl of B.sprouts, and strain in the onion pear puree along with the chill flakes. So.set your watches, mark your calendars or write a note on the back of your hand to see the update in two weeks..OR..If you are brave, follow along and make it with me. So it sure doesn't matter to me how they go in or how they come out . The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Recipe I had a package of baby carrots that I thought would add color. This allows fermentation gases to escape. 7. My sister LOVED it!! I personally havent run across fermented seed sprouts nor have I tried it myself. Place the shredded cabbage into a large, wide, deep pot or bowl. Quick pickled brussels sprouts are good up to one month in the refrigerator. Digging in my fridge, I decided to also use teriyaki sauce, some of my garden jalapenos, and some of my Anaheim peppers that I also grew this year. Please add me to your list of subscribers. I am definitely pinning this so I can try! 3. 3 kale salad, celery greens, guanciale, smoked pepita, manchego 12. smoked thai cauliflower 14. mexican corn 7. bbq celery root, cole slaw 14. Add about 1 Tbs of salt and mix well. 750 grams (1 2/3 pounds) Brussels sprouts, halved across the root 40 grams (1 1/2 ounces) fresh ginger, peeled and minced into thin sticks ; 3 spring onions (white and green), sliced ; 2 tablespoons olive oil for cooking ; 100 grams (1/2 cup) homemade kimchi, or store-bought from an Asian market 1 tablespoon honey; 1 tablespoon rice vinegar; 1 tablespoon fish sauce or soy sauce or . My question was about the red pepper Im in the UK. These are not the very tiny kind you can get frozen in a package. Mostly just to send up the idea of a household run like a restaurant. Dang! Peeling and De-seeding. Please enable JavaScript on your browser to best view this site. So cute that you were sneaking the brine too. Weight it down with something heavy-ish like a sturdy pan. If fermenting whole Brussel sprouts its also a good idea to sort by size, as larger sprouts will take longer to ferment than smaller ones. Anyway, just thought Id share. Directions: Rinse and gently clean the brussel sprouts, daikon, and ginger. I have Xmas presents instead of a personal stash. Your email address will not be published. But I am going to give you a new recipe for my kimchi. Want more easy ferments? Meanwhile, mix the remaining ingredients in a small bowl. After 20 minutes, rinse the sprouts and onions well and drain well; then, combine with the spice mixture. Drain the sprouts in a colander and let them cool. Cover and leave overnight. Start to finish: 30 minutes. They are also firm enough to be sliced up for serving. Prepare the kimchi paste: boil water with rice flour in a pot. Oxygen is generally your enemy in fermenting, so keeping your beans under the brine in this case would be a very good idea. Start to finish: 30 minutes. 1/2 pear Add halved Brussels sprouts to a large bowl. Fermentation Explained Simply and Deliciously! But the price and the reviews are good. Rinse, then roast the red pepper, using your favorite method oven roasted, broiled, flame roasted or charred on the grill . *update* Brussels sprouts kimchi is really yummy! Or, if you are more organized than I am, layer them according to the kind of veggies, color or size. Keep chilled. See the section above for more details. Really interesting! I dont recommend doing a mix of both because they wont ferment at the same rate. Place in a large mixing bowl. Toss the shredded Brussels sprouts and green onions with the salt and allow to sit for 20 minutes. They're done when the liquid is no longer very bubbly, when the Brussels sprouts are nicely tart/vinegary, to your taste. I like really long ferments left in cool rooms with airlocks. How long a ferment goes and how deeply you want your mix to be flavored is really up to you. Johnny's Kitchen . [emailprotected] Tessa the Domestic Diva says. No guarantees, but mushiness is usually caused by some other invader. Have a clean and sterilized jar handy. If you are at all a fan of Brussel sprouts, youll find this wonderful. This makes one of my favourite ever kimchis and of course, its fiercely seasonal. Learn how to make kimchi. I havent tasted them yet but will do so after they age for a couple weeks. In a blender, combine kimchi, mayonnaise, neutral oil, sesame oil, honey, and Gochujang; blend until smooth. Enjoy straight out of the jar or peruse the recipes on our Get wilder blog . Now, keep in mind that while I have experimented with making healthy foods for a long time, yesterday was the first time I made fermented brussel sprout veggie kimchi from the ingredients listed. There are other kinds and styles and some cheaper, but this is an entire set with great reviews. Ive been thinking of fermenting and pickling more vegetables. 1 /4 to 1/2 a head of raw cauliflower chopped 4. Heat 1 cup of water with salt to dissolve salt. Fermented Brussels Sprouts with Garlic & Ginger are a traditional food, full of probiotics, a wonderful condiment for Paleo, GAPS, AIP, Keto, Whole30 and Vegan/Plant-based diets. The svelte lily pad grace of the nasturtium leaf, Curries come from all around the world. Check daily. (See fermenting container options below in Recipe Notes.) In a blender or pestle and mortar place ginger, garlic, Gokuchang paste, lemongrass and coriander leaves and process it . If you have a kilogram of prepared vegetables, adding 20 grams of salt will bring your ferment to a 2% salinity. Required fields are marked *. 1kg brussels sprouts, sliced or 1/4s depends if you like it chunky; 1 Daikon . Sounds wonderful! Ah, why do they have the cling film under the lids, you ask? As much as Id like to say I have a French palate, I must say how much comforting the simple fried rice is to me. Your email address will not be published. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to, Truly one of the best and easiest dinners, 90-Second Keto White Bread makes one small, Tom Kha Gai is that Thai soup everyone loves and a, I mean it when I say this the best AIP Stuffing re. The flavor will continue to improve and develop. Twice a month, we will regale you with fermentation techniques, tips, tricks, new recipes, and the latest news and research about food fermentation. I waited until the brussel sprouts showed up in my local co-op but as soon as they did I bought a few pounds of them. sign up to receive recipes & To make a 3% brine in 1000 milliliters (1 liter) of water: 1000 x .03 = 30 grams. 1. There's a lot going on with that dish and it's all good. Transfer brussels sprouts to a serving dish, sprinkle with sesame seeds . Thanks for sharing!! 2 tablespoons olive oil. Turn the heat back on to medium-high, add the brussels sprouts, season with salt and pepper and arrange the brussels sprouts cut sides down. 1 bag of raw Brussels sprouts cut inhalf length wise I made two packets (about 1kg), so you can divide the measurement in half, but why not make a big batch and share the love? Also any other recipe suggestions anyone has! (In fact, with ginger so expensive and because I use it in so many things, I'm growing my own. Heat 2 Tbsp of oil in a large cast iron skillet over medium heat. 1. If you dont have a food processor, dice the ginger and garlic so it's almost a paste, and add to a mixing bowl. It's most commonly made with one or a mix of cabbage, Korean radish, carrot and onion with a blend of seasoning. Toss with the 2 Tablespoons of red pepper flakes. Great recipe! The veggies have a nice flavor to it, the liquid is cloudy I guess this will be more fine like a sauerkraut, and Im curious to see how it comes out. Dissolve the salt into the water to make a brine. Leave the jars at room temperature for 3-4 days, preferably in a dark place, and taste it if its turn slight tangy. Hi Ted. Start to finish: 30 minutes. Toss with olive oil, salt, and black pepper. It took me a couple of re-readings to recognize that you were talking about fermenting sprouted seeds. I was a bit confused just what you meant and bought a Red Pepper! If you daikon is particularly fat, cut in half lengthwise first, Dissolve the salt into the water to make a brine. Add the broth and rice porridge into the bowl of B.sprouts, and strain in the onion pear puree along with the chill flakes. But there is another fermented cabbage dish that is just as tasty and versatile. If there is any liquid in the bowl, pour . I dont know. Korean Style Kimchi. One of the subscribers to this site wrote a while back asking for a recipe for making fermented brussel sprout kimchi. Cover with a cloth and rubber band to keep flies out. The ginger "bug," which jump-starts the fermentation in this recipe from chef Cortney Burns, Bar Tartine, San Francisco, specifically uses organic ginger because it's . Bubbles already beginning to show, smelling punchy and divine, v excite! As you can see, I"m fond of pickles as I have another jar just like the one you see to make my flavored kambucha. Lightly seal lid(s), and place in warmest location possible for 7-14 days, depending on warmth of location. Roast for 15 minutes. You want the brine to come about 1/2-1 inch above the vegetable pieces but still leave 1 inch head space if using jars. You need living, fresh veggies. 1 cup drained kimchi cabbage . 1 pounds Brussel sprouts, trimmed and halved if large. I gave a dear neighbor of mine a taste of this ferment straight from the crock after about 2 weeks and before she left, four times she asked just one more, OK? Oooh, this recipe is a good one. Your email address will not be published. Then shake the skillet and continue cooking, stirring . xo! Hi Shari, sorry for the late response. 2 heads garlic, cloves peeled New to fermenting veggies. Usually they were boiled to death and could only be resuscitated with slatherings of butter and blizzards of salt. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. Im certainly learning a bit about the salt impact and personal preferences of individuals as I go. Perhaps it . salt and 1 quart warm water in a large bowl, whisking to dissolve salt. The chives may remain in larger pieces. I love how fermentation can take a vegetable like Brussel sprouts which can be so unpalatable unless cooked and turn them into a raw flavorful taste treat. Once dissolved, pour the brine over the Brussels sprout mix, leaving 1.75" at the top. Decide if the Brussel sprouts are going to be fermented whole or in half. Do your best to compress the veggies to get as much of them under the liquid as possible. Good questions. Fermented Grape Soda. my food, I think I will add more pepper flakes in the next batch. Although kimchi only makes up 7% of the pickles and fermented vegetables category, its sales are increasing at an explosive 90% rate, according to SPINS. Fermentation Explained Simply and Deliciously! Enter your name and email address and get new fermentation recipes delivered directly to your inbox. Sprouts that have been sliced in half and fermented with flavor can be served straight from the jar, like any pickled vegetable. This is because the inner layers are exposed to the brine. Save my name, email, and website in this browser for the next time I comment. 4 Tbsp course sea salt This recipe was excellent, thank you so much. Cover with a plastic lid or plate and weigh down (I use a glass wine bottle filled with water) so that the contents stay under the brine. Once brussels are done cooking, return them to the large bowl. Brussel sprouts continue to be one of my favorite vegetables to ferment and this fermented Brussel sprouts recipe reminds me why. Directions. Ill work on a longer post about why, but I find it simply isnt necessary. 1/2 onion, diced Top up with the remaining juice from the bowl. Place the shredded sprouts, daikon and Chinese cabbage in a bowl with a good handful of fine salt and mix well dont worry about the quantity because youll rinse a lot of it off afterwards. one small chunk ginger, sliced fine (1 1/2 inches) Ferment in a cupboard for at least 2 weeks and up to 6 months (for whole sprouts). The baby leeks offer a subtle sweetness that offsets the spiciness.