If you have never fermented anything you will need a few items.
- 1 quart sized wide mouth jar
- A Pickle Pebble - This is a piece of glass that fits into the jar that will hold the Brussels sprouts under the liquid when fermenting. You can use anything, that fits into the jar and does the same job. I have used a larger leaf of cabbage with a plastic lid on top of it to hold the sprouts submerged. A smaller canning jar turned upside down is another option that has worked for me.
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
Directions:
- 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 or other method.
- 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 check 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.
- Will last nicely in the fridge for up to 2 months.
- Feel free to experiment with other spice combinations: curry, rosemary and lemon, etc
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