Ingredients
The following ingredients have 4 Servings
- 4 cups warm water
- 2 pounds Brussels sprouts (cut in half)
- 3-4 Tablespoons sea salt (according to taste; I use 4.)
- 1 bulb garlic (about 15 cloves, or add more if desired!)
- 2 inches fresh ginger, (unpeeled, either sliced or grated (according to preference))
Instruction
- In large dish with pour spout whisk together water and sea salt, stir to dissolve. Set aside.
- Place Brussels sprouts, garlic and ginger into preferred fermenting container(s). (See fermenting container options below in Recipe Notes.) Pack pieces in tightly (to the neck if using canning jars).
- Pour salted water over Brussels sprouts. Press firmly on solids, so water rises above and air bubbles are released. 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.
- Weight with fermenting weights (see link below in Recipe notes) or preferred weight.
- Lightly seal lid(s), and place in warmest location possible for 7-14 days, depending on warmth of location. Check the veggies every 2 days or so to make sure they're staying below the brine.
- They're done when the liquid is no longer very bubbly, when the Brussels sprouts are nicely tart/vinegary, to your taste.
- Transfer to refrigerator, and serve as a condiment. The flavor will continue to improve and develop. Any extra brine you don't wish to drink can be used to ferment in other recipes. (See my Sourdough Grain-free Waffle recipe. The brine is used to reduce phytates in cassava flour. It's great to have extra brine on hand!)
