Fermented Brussels Sprouts with Garlic & Ginger {Traditional, Paleo, GAPS, AIP, Keto, Whole30}
Ingredients
- 4 cups warm water
- 2 pounds brussels sprouts (cut in half)
- 4 tablespoons sea salt
- 1 bulb garlic (cut in half)
- 2 inches fresh ginger (cut in half)
Instructions
- 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!) Recipe Notes This is my favorite fermentation crock.
- These are my favorite fermentation weights, if you're going to ferment in mason jars
Originally posted 2019-02-20 18:45:22.
