Name: Fermented Herb and Garlic Brussels Sprouts (Or Sprout Kraut)
Yield: 3 Cups
Ingredients: 1/2 Pound Brussel Sprouts (About 15) (trimmed and cut in half through root end); 1 Tablespoon Mixed Herbs ((thyme, rosemary, sage, oregano)); 1/2 Tablespoon Whole Black Peppercornss; 2 Cloves garlic (Crushed); 2 Cups Filtered or Spring Water; 2 Tablespoons Himalayan pink salt; 1 Quart Mason Jar; 4 oz MasonJar

Fermented Herb and Garlic Brussels Sprouts (Or Sprout Kraut)

For a twist on traditional sauerkraut, and one that is great to take to holiday gatherings, try this herby probiotic ferment.

Servings

3 Cups

Servings

3 Cups

Fermented Herb and Garlic Brussels Sprouts (Or Sprout Kraut)

For a twist on traditional sauerkraut, and one that is great to take to holiday gatherings, try this herby probiotic ferment.

Servings

3 Cups

Servings

3 Cups

Ingredients

1/2 Pound Brussel Sprouts (About 15) trimmed and cut in half through root end
1 Tablespoon Mixed Herbs (thyme, rosemary, sage, oregano)
1/2 Tablespoon Whole Black Peppercornss
2 Cloves garlic Crushed
2 Cups Filtered or Spring Water
2 Tablespoons Himalayan pink salt
1 Quart Mason Jar
4 oz MasonJar

Servings: Cups

Instructions

Place sprouts, mixed herbs, peppercorns and garlic in 1-quart glass Mason jar, leaving about 2 inches headroom. Set aside.
Whisk salt and 2 cups water in a bowl until salt is almost dissolved, making a brine.
Pour 2 cups brine over sprouts; place 4-ounce Mason jar (without lid) on top of the sprouts to keep them submerged. Drape a large kitchen towel over the jar and let sit at room temperature (ideally 70°–75°) until sprouts have cured to taste, about 3–4 weeks.
Once sprout kraut is soured, cover jar with lid and refrigerate for up to 6 months.

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