Fermented Brussel Sprouts
Brussel sprouts continue to be one of my favorite vegetables to ferment and this fermented Brussel sprouts recipe reminds me why. Tangy and tasty, but with some savory flavors with the included fresh herbs of Rosemary, Thyme and Oregano. I love how fermentation can take a vegetable like Brussel sprouts which can be so unpalatable unless cooked and turn them into a raw flavorful taste treat.
I’m constantly experimenting with different fermentation techniques and ingredients. Sometimes, like with this fermented Brussel sprout recipe, I know immediately upon tasting that this won’t be the last time I make it. If you are at all a fan of Brussel sprouts, you’ll find this wonderful.
I have the privilege of suggesting the use of fresh herbs for this recipe because I recently built some planter boxes and have lots of good herbs, lettuces and oh-my-bounties of kale populating my back deck. How I lived so long without a good garden I’ll never quite know. Anyway, you can of course use dried herbs as well, but once you go fresh, it’s awfully hard to go back.
Make a double batch and have more to give away as a beautiful gift.
Fermented Brussel Sprouts
Ingredients
- 1 1/2 lbs Brussel Sprouts
- 2 teaspoons sea salt
- 1 Tablespoon fresh Rosemary
- 1 Tablespoon fresh Thyme
- 1 Tablespoon fresh Oregano
Instructions
- Prepare the Brussel Sprouts - rinse the Brussel Sprouts and remove any unhealthy looking leaves. Cut off the stump end if they are showing signs of a lack of freshness.
- Cut the Brussel Sprouts - Using the slicing blade of a food processor (you can do this by hand with a knife if you prefer), slice the Brussel Sprouts. You'll end up with a lot of pieces that are about 1/8" thick, and also a lot of shredded pieces. Don't discard any of it.
- Toss with the salt - Place the prepared Brussel Sprouts in a bowl, and sprinkle on the salt, doing your best to disperse the salt evenly.
- Allow to sweat - I know people like to use the expression "don't sweat it," but in fermentation and in this recipe, let the vegetables sit for an hour or so until they begin to sweat.
- Toss with fresh herbs - If you don't have fresh herbs, you can use dry, but I think you'll enjoy the nuance of having fresh herbs.
- Place in fermentation vessel - especially when making smaller batches, I love fermenting in mason jars topped with an airlock. For this recipe, a 1 quart mason jar was just the right size. I used one of [these airlocks|http://amzn.to/2ky6Tvy
- ] which I'm happy to recommend to you. If you use these, you'll need to get the Recap Wide Mouth Pour Lid as well.
- Wait impatiently - These were delicious with a nice toothy bite after 2 weeks fermentation time. If you go longer, they'll be fine I'm certain, but my experience with Brussel Sprouts is that the lactobacillus with make them get more and more sour which doesn't necessarily add to the more savory flavorings that make this dish so wonderful.
Nutrition Facts
Fermented Brussel Sprouts
Serves: 1 quart
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Amount Per Serving: 1/4 cup
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|---|---|---|
| Calories | 79.57 kcal | |
| % Daily Value* | ||
| Total Fat 0.63 g | 0% | |
| Saturated Fat 0.15 g | 0% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 404.39 mg | 16.8% | |
| Total Carbohydrate 16.8 g | 5.3% | |
| Dietary Fiber 7.42 g | 28% | |
| Sugars 3.8 g | ||
| Protein 6.0 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Fermentation Recipes
Additional articles/recipes of interest
Why Everyone Should Ferment with an Airlock?
Measuring and Using Salt in Fermenting
Serving Suggestions
Given the selection of herbs here, it goes well along with Italian food. Here’s you’ll see it served along with a nice Mushroom Risotto.
or perhaps atop some Focaccia bread:
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Am curious if anyone has used frozen/thawed brussell sprouts in any fermentation recipe. Before freezing the brussel sprouts, I imagine the preparer rinsed them, possibly removing some beneficial bacteria. Otherwise they have no additives.
I’ve never tried, but I wouldn’t worry about any rinsing as the microbes would very likely withstand that. I’d be more concerned about whether they were irradiated. If so, they would be labeled as such.
I have had Brussel Sprout Kimchi doing it’s thing for over a month. They are hard as rocks still and hard for this Senior to eat, even tho delicious. I have Xmas presents instead of a personal stash. I cut them in halves. Next time maybe shred them? I’m bummed! I know I can cook them, but probiotic effort will be out the door. Dang!
Hi Andi, sorry to hear the Brussel Sprout Kimchi (from that other recipe) didn’t soften enough for you, but I’ve got a great solution! You can always drain the brine now, throw them through your food processor (or chop them up by hand) and then re-combine with the brine and continue the fermentation. The sequence in which you do things doesn’t always matter in fermentation.
New to fermenting veggies. I don’t see where you add water to your jars when packing for fermenting. Does it make all the liquid on its own from the sweating? Most recipes call for a brine to be poured over.
All the liquid necessary is generally released from the vegetables. The salt helps break down the cell walls to release the liquid and the pressure placed on top helps as well.
If they have not produced enough liquid while sweating away, do you recommend not adding any additional liquid?
Your site and your recipes are phenomenal. Thank you and good work!
I’ll add liquid if necessary, but most times when placed under pressure, enough liquid will be released, Sometimes can take up to 12 hours. When adding liquid, either add a brine of 1 Tablespoon salt to 1 cup water, or simply add water, but be sure to mix thoroughly as you’ll want to be sure to distribute your salt in the recipe thoroughly.
I addled a couple of ice cube to my Brussels sprouts, then vacuum sealed must weigh sprouts & ice cubes then2.5% SALT.
Thanks Jon, I’ve not played with vacuum sealing ferments. What do you see as the pros/cons?
To make the Brussels Sprouts “chew-able”, has anyone tried blanching them before fermentation? One could always use a commercial home culture packet to restore culturing bacteria killed by blanching.
Mt wife said they are so crunchy she can’t even chew them.
HELP!!
Hey James, cutting the brussel sprouts into halves or quarters will help the fermentation to penetrate further. The longer it sits, the more tender they will get as well. They’ll get more tart too, but that’s still pretty yummy. I wouldn’t blanch them personally, but I suppose adding a culturing bacteria may work if you do. Do let us know if you try that.
Good day to you all. I made this recipe and there isn’t a lot of liquid in the container…a quart ball jar with only about an inch of liquid. Should I add water or will it be ok?
Thanks for the help and this great site!
-Nick
Hey Nick, you’ll want to compress the brussel sprouts a bit in the jar, perhaps with a glass weight or a sealed baggie filled with water. The liquid should hopefully rise up to cover the ingredients when under pressure. If it doesn’t best to add some water and likely a little extra salt to the water as well. Hope that helps.