Fermented Brussels Sprouts with Garlic & Ginger {Traditional, Paleo, GAPS, AIP, Keto, Whole30}

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Fermented Brussels Sprouts with Garlic & Ginger {Traditional, Paleo, GAPS, AIP, Keto, Whole30}

30 minutes


  • 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)


  • 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.

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