fermented brussel sprouts kimchi

Imagine putting it in your Christmas leftovers sandwiches! Since brussel sprouts wont compact quite as well under pressure, its a little trickier to get the water level to rise above the brussel sprouts if you simply salt them and compress them. (or get your husband to do it). I have some Brussels and carrot kimchi that I think is delicious, but I only open it when there's no-one else in the kitchen-dining-room. Place the Brussels sprouts on the baking sheet, drizzle the olive oil, sprinkle with salt and toss. Fermentations keep well when the fermentation process is allowed to continue. A small piece of ginger(optional) Let sit for about 2 hours, massaging and turning the cabbage every 30 minutes, until cabbage has wilted down. Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Fermented Grape Soda. Cap with a loose-fitting lid that will allow gas to escape. Thanks! In this case, the metric system is indeed helpful. Add garlic cloves and hot peppers. You can probably do the same thing with a large glass of water, glass bottle etc. There are glass weights you can get that help with this problem. 1kg brussels sprouts, sliced or 1/4s depends if you like it chunky; 1 Daikon . My workshop involves a rundown of the basics of fermenting vegetables, and I take sauerkraut and Brussels sprouts as an example. Good luck! All the liquid necessary is generally released from the vegetables. Create an account to follow your favorite communities and start taking part in conversations. Fermented Brussel Spout Veggie Kimchi. Hi, I cant wait to try these. Yup. Let it sit for 2-3 weeks tasting regularly as you go to get a feel for how the flavor changes. Yes, I sometimes add them to my KC too, very nice. Add halved Brussels sprouts to a large bowl. Necessary cookies are absolutely essential for the website to function properly. Design by Deluxe Designs. Want more easy ferments? Add the salt and toss well. However, the glass weights I DO recommend. Thanks! Hey Tom. good luck if you try and please write back if you do. For the broth, in a small pot, boil 4 cups of water with 2-3 pieces of shiitake and 1 big or 2 small pieces of kelp for 20 mins. 2 pounds Brussels sprouts, halved I used the fresh brussel sprouts I had in my fridge. 2. We do like whole cloves fermented. I've tried bottles and glasses etc and I've always got spills or they didn't submerge the veggies well enough. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Directions. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. crispy brussels sprouts, fermented lime vinaigrette 13. smoked hummus, pit master fat, camp bread, tortilla chips 10. . Let it cool. It's much more sour than my other kimchis (green bean, cabbage, daikon) . Your email address will not be published. Dissolve 3 Tablespoons salt into 1 quart of water in a one-gallon glass or ceramic container. Press the veggies down as much as you can to submerge them into the liquid, and add more filtered water if necessary. The point is that fermentation will continue in earnest unless you cool it down significantly at some point, in which case it will simply slow down. Get fresh turmeric root or just add turmeric powder. Learn how your comment data is processed. Required fields are marked *. 3. Another idea is to double, or triple, cheese cloth and. Heat oven to 400 F. Prep brussels sprouts by washing and removing any discolored outer leaves. Whole Brussel sprouts will take at least 3 weeks to ferment. The other day, the title on The Food Programme was Comfort food for Dark days. Drain the sprouts in a colander and let them cool. It already tastes really good, and its only been 4 days in the fridge! In general, firm vegetables, such as beets and turnips, are best for lacto-fermentation. (See fermenting container options below in Recipe Notes.) Mold and yeasts can grow wherever food and oxygen meet, so to ensure safer longer term storage, keep your ferments submerged or close to it. I made up your recipe this morning, but I did not have the fresh ginger which I hope to get this afternoon at the store. Awesome Sam, thanks for the tip on the Hungarian Paprika. I will definitely make this again. Cap with a loose-fitting lid that will allow gas to escape. Recipes; Discover; Awards; 1 Wonders; ONE . Your information will *never* be shared or sold to a 3rd party. I may receive a commission if you purchase through links in this post. Copyright 2023 Rawhide Gifts and Gallery . So it sure doesn't matter to me how they go in or how they come out . 1 /4 to 1/2 a head of raw cauliflower chopped Save my name, email, and website in this browser for the next time I comment. Can any particular ones be left a room temp or a bit cooler such as in a closet with outside walls and no heat. Add pepper powder, soy sauce and fish sauce to mixing bowl. This is the first time I see fermented brussels sprouts! An intuitive body-conscious approach to fermented food recipes, low carb ketogenic style diets & overall improved health. Use a food processor to puree the onion, garlic, ginger, and optional fish sauce to make your flavor paste. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); By clicking Subscribe, you are accepting to receive the Eat Beautiful newsletter each week. 5. 1 small bag of baby carrots Hmmmmm. Prep Time: 20 minutes, Category: side dish, salad, Cuisine: fermented, vegan, vegetarian, Serving Size: 1/4 cup, Calories per serving: 79.57 kcal, Fat per serving: 0.63 g, Saturated fat per serving: 0.15 g, Carbs per serving: 16.8 g, Protein per serving: 6.0 g, Fiber per serving: 7.42 g, Sugar per serving: 3.8 g, Sodium per serving: 404.39 mg. Fermented Brussel sprout dish which utilizes seasonings of rosemary, thyme and oregano. Your email address will not be published. It will change the color, but I do it often. Weight Loss (current) The Smoothie Diet ; 14-day Rapid Soup Diet ; Over 40 Keto Solution ; 8 Week Custom Keto Diet ; See notes for more details. As part of the brassica family of plants, brussel sprouts contain sulforaphane, a chemical believed to have very strong anticancer properties and indole-3-carbinol, a chemical noted for boosting DNA repair in cells and which appears to block the growth of cancer cells. I know I can cook them, but probiotic effort will be out the door. Servings: 6. 4 cloves garlic, halved or quartered I am new to home fermenting, but my kraut attempts have come out beautifully and am hoping to not only extend the shelf life of my sprouts but add another dimension to them. Enjoy the process and outcome!! These disk weights are certified food safe. In a bowl, empty the washed brussel sprouts and carve an X on the bottom of each one. Give the gift of sprout-chi to your gut microbiome this Christmas! Not to mention, the superstar of Kimchi, too! Im so glad, and thanks for sharing your experience! Best Brussels sprout recipes. Have a clean and sterilized jar handy. Will the brussels be hard as they are uncooked and raw? All rights reserved. Set aside in large bowl. How to Begin. I've never seen it!! I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. Toss the shredded Brussels sprouts and green onions with the salt and allow to sit for 20 minutes. Here is the ultimate recipe for the most delicious kimchi-style fermented vegetables. Hi Ted. These fermentation glass weights will be a breeze to use. What Id do if I were to try it, would be to simple throw in a couple of red radishes, or a cabbage leaf or two, just to inncoulate the ferment. This website uses cookies to improve your experience while you navigate through the website. Subscribe me to future mail messages as well. Meanwhile, mix the remaining ingredients in a small bowl. Thank you! I'm also a certified wine lover and interested in discovering exciting new wines. Broccoli, brussels sprouts and other "gassy" foods give off a strong odor when fermented, so it's best to mix them with other vegetables in your recipe. I suspect my entire house smells like it now that Im fermenting a gal of Napa cabbage kimchi and another gal on daikon kimchi. Cover with a plastic lid or plate, and weigh down so that the contents stay under the brine. Stir until salt dissolves. If there is any liquid in the bowl, pour . I like to eat my toasties with sriracha so we kept this quite mild. 1 cup water, 4 small or 3 big glass jars, sterilised Like broccoli, Brussels sprouts are a cruciferous vegetable packed with antioxidants and vitamins C and K. . Voila,after 4 weeks, it turned intoa delectable treat, tangy and a touch of spiciness. Dumb question- when finished fermenting and transferring to smaller containers, does it still need to be in lots of liquid? I sliced it as thin as possible, but never peeled the root. 2 pounds Brussels sprouts, trimmed and halved. For many foods, the seeds, skins and rinds are where the majority of the lectins are contained. I used Korean Red Pepper flakes. Im constantly experimenting with different fermentation techniques and ingredients. Maybe I would need to add a culture, possibly from my saurkraut? Add brussels sprouts and top with a plate to keep brussels sprouts submerged. New to fermenting veggies. Thanks and good luck! Turn Your Oven into a Fermentation Incubator (and other clever hacks), How to Lose Weight and Keep it Off by Eating Fermented Foods, https://www.fermentationrecipes.com/traditional-korean-kimchi/602, Rinse and gently clean the brussel sprouts, daikon, and ginger, Slice the brussel sprouts in half lengthwise, Cut the daikon into disks,approx 1/8 thick. Add all veggies to the brine. 1T fish sauce or shrimp sauce (I excluded this). Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes. Remove baking sheet from oven and add Brussels sprout mixture. When you do, just transfer it to the fridge where you wont need to keep burping it. Any help, or tips would be greatly appreciated! Required fields are marked *. I cannot emphasise enough just how well this works in a toastie with Stilton, and also the day after in a toastie with Cheddar and ham. They are also firm enough to be sliced up for serving. One of the subscribers to this site wrote a while back asking for a recipe for making fermented brussel sprout kimchi. At first I was confused since your question is placed on the brussel sprouts comment board. Add all veggies to the brine. Reduce heat to low and simmer while filling jars. Every time I opened the fridge to dump a bit more of something that caught my eye, I wrote it down. 5/2/2021. I ended up moving into the fridge around day 10. Preparation Time: 20 minutes Rinse, drain, and place in a large bowl. These are not the very tiny kind you can get frozen in a package. I cant wait to try them! I am planning on ordering this one sometime soon and will give a review on this one. Rinse the veg then mix with the garlic paste and pack into the jar, pressing it down firmly with your fist. 1 cup drained kimchi cabbage . sign up to receive recipes & Dang! Transfer the brussels sprouts to a quart-sized (or larger) jar. These cookies do not store any personal information. Spicy Roasted Brussels Sprouts with Kimchi Dressing. 2 spring onions, cut into strips Brussels sprout kimchi! Weight it down with something heavy-ish like a sturdy pan. Sterilise a 2 litre Kilner jar. In a measuring cup, create your brine by mixing 2 cups of chlorine-free water (learn how to remove chlorine from water here) with 1 tablespoon of Kosher salt (or to taste). hi Ted Set aside. This is a great time of year to make an exciting ferment. Cover jars with lids. Is it because of the flavours or is it the La madeleine de Proust effect? Most ferments will simply get more and more sour, but I believe the more sour they get, the less they will need refrigeration for preservation as well. Crispy Brussels Sprouts with Creamy Kimchi Sauce and toasted sesame seeds makes a dynamite appetizer or side dish. Recipes you want to make. But if you prefer, you can certainly slice or even dice the garlic. Spoon remaining sauce overtop and garnish with toasted sesame seeds. Thank you and good work! I just keep it in the fridge and pour some out as necessary. You'll love the results: the texture of the little "cabbages," the fresh crazy-good flavor of the brine, and as always, the fun of the process! Sounds wonderful! If you are at all a fan of Brussel sprouts, youll find this wonderful. Thats a great question Seth, and unfortunately its one I dont have an answer for. Cook in boiling water to cover, 4 minutes. WHAT recipe???? Instructions. helps create pickles or slaws like kimchi and sauerkraut and makes . Your email address will not be published. How to Make Paleo & Vegan Roasted Brussel Sprouts and Kimchi. If this post was helpful to you, please pin it! Andrew Scrivani for The New York Times. But when you feel the batch is done, you can refrigerate to slow and stop the fermentation. In a food processor, puree the onion and pear. 770. Prepare the kimchi paste: boil water with rice flour in a pot. Usually they were boiled to death and could only be resuscitated with slatherings of butter and blizzards of salt. I also thew in some black onion seeds because I'm FANCY. Squeeze it with your hands until some juice forms, then top it up with enough water to cover it. Peel off any loose leaves. Mix with remaining cups of water. pH level for Kombucha What is the correct level? No, you cant. They are hard as rocks still and hard for this Senior to eat, even tho delicious. This means possible explosions in your kitchen. Can the same process be used for sprouts? I personally havent run across fermented seed sprouts nor have I tried it myself. Be sure to keep the liquid level above the veggies, keep mold out, and keep it in a cooler place. Berries. Small things that make life happy. Preparation. A delicious accompaniment to most any meal. While heating, keep stirring until a fairly thick "pudding" is obtained. Basically what Im saying is that no one should be without this kimchi during the festive season and if you make it now youll have a massive jar to see you right through until January. Another minor details are the yin-yang and aesthetic combination: carrots for Brussels sprouts and radish for mustard greens. Since I like a bit of heat in We will see. In a large pot, mix the vinegar, water and pickling salt. Twice a month, we will regale you with fermentation techniques, tips, tricks, new recipes, and the latest news and research about food fermentation. Hi Eric, thanks for your input and opinion. I bet it gets even mellower. They are quite similar to sauerkraut, so feel free to finely slice them and. It took me a couple of re-readings to recognize that you were talking about fermenting sprouted seeds. Im using some black salt in the mix which I recently brought home from Nepal (very sulfury), and also added some cauliflower. house kimchi, pickled mayo, soft bun 14. 1 Tbsp per cup is over 7% salt. Why Everyone Should Ferment with an Airlock. Has she gone mad? 2 1/2 lbs brussel sprouts As required by GDPR, Rawhide Gifts and Gallery is providing this notice. 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. 58 Likes, 0 Comments - @provisionsames on Instagram: "WEEKEND FEATURES @provisionsames KOREAN FRIED BRUSSELS SPROUTS crispy brussels sprouts, gochujang" But there is another fermented cabbage dish that is just as tasty and versatile. Decide if the Brussel sprouts are going to be fermented whole or in half. A real gourmet treat. Yield: 2 quarts, Ingredients: I cover my ferments with a zip lock bag filled with water because it moulds to the shape of the ingredients and jar nicely, making sure its all submerged a small dish or ramekin would be a non-plastic alternative. 1 medium daikon radish cut into discs I hope that you still made your favourite kimchi to store away for months to come. Let us know how your kimchi comes out. Slice other leek into " pieces and add to mix. or as a side dish for a main course. 1 or 2 tblsp teriyaki sauce Save my name, email, and website in this browser for the next time I comment. If you have a kilogram of prepared vegetables, adding 20 grams of salt will bring your ferment to a 2% salinity. Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500F. I'm afraid I didn't measure or weigh the ginger I had, but you can see the root. The fish sauce, made with fermented anchovies, adds to the whole umami thing as well. With the ginger, red pepper flakes, jalapenos and everything else, goodness this batch will be a bit warm! Since I have so much of it, this is what ive been using in the kimchi (and in the cortido recipe of yours that Ive also followed.) If you have any questions regarding the recipe, please feel free to drop me a message in the comment! I am going to make these again and again, just fabulous and so creative. Easily keeping your foods below the liquid, they are also easy to clean because they are a smooth. Now, since it was just made yesterday, I will still have to wait about 2 weeks to see how it turns out. Please add me to your list of subscribers. These weights are only a couple of dollars cheaper and come with a 4 star review instead of a 5. I was a bit confused just what you meant and bought a Red Pepper! Check daily. Transfer contents to mason jars and continue to ferment in refrigerator for up to 6 months (if it lasts that long! Cheers!! Cut large sprouts in half. 3 cups. to keep veggies from spoiling while fermenting, you need to keep the veggies under the liquid. Make some Kimchi Fried rice with this and top it with a fried egg and you will enjoy this. Place brussels sprouts on cool side of grill, cut side down, cover, and roast until well browned and crisp-tender, about 20 minutes. 8. Shake pan to distribute evenly. I like really long ferments left in cool rooms with airlocks. You can use as little as 3 tablespoons sea salt for the 4 cups water, but I wouldnt go less personally. Foods like yogurt, kimchi, sauerkraut and kombucha increased the diversity of gut microbes and led to lower levels of inflammation. Never made kimchi, do you have a recipe/advice? I still have not fermented myself, I always buy. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. I honestly dont see why they wouldnt work or be delicious. I wanna eat themenjoyably, not jaw breaking. Roughly chop the garlic and slice the ginger. Question is, the beans have reabsorbed some of the ferment juice and so a couple protrude above level of juice, will these be okay or will they rot? Works great and, with only a slight difference in flavor, is virtually the same as the gochugaru, or Korean chile powder, that most kimchi recipes call for. Toss with the 2 Tablespoons of red pepper flakes. As a desperate resort to stock some fermented goodies, I made kimchi with Brussels sprouts and mustard greens, called hardalotu in Turkish. Some brine will continue to form once the veggies are pressed down. I made mine around 10 days ago and I am keeping it at room temp but burping every day. I made two packets (about 1kg), so you can divide the measurement in half, but why not make a big batch and share the love? Not only does this fermented Brussels sprout veggie kimchi give some awesome health benefits, but goshit tastes good. Fermented sprouts can be finely chopped and served as a condiment for hot dogs and sandwiches or as a garnish. I have found that brussel sprouts can be left out of the fridge as they start off fairly hard. I never thought to ferment Brussels sprouts. Add about 1 Tbs of salt and mix well. Let us know what you learn as you continue with your fermentations. 1 Chinese cabbage, sliced document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Personalized Laser Photo Valentine Glass Heart. Fermenting for Foodies, Make Apple Cider Vinegar (The Easy Way! Hello, I'm Namie and I like exploring different cuisines and creating something that is delicious and healthy at the same time. But I certainly will this year! Yes!! Ive read many positive things about the efficacy of turmeric in fighting various diseases. Theyll keep pretty well without being covered, largely because theyve become more acidic (lower pH), which keeps them relatively immune to problems. Ingredients. On my part, so caught up between two jobs, I was getting anxious that I might not be able to make any kimchi myself. I look forward to trying these! Brussel sprouts are just perfect for lacto-fermentation , Brussels sprouts really are perfect for fermentation. Curious how it will change. Ive been thinking of fermenting and pickling more vegetables. Rather than dump this into the jar right away and hope the salt would dissolve in time, I heated the salt, a cup of water and a tablespoon (or two depending on your taste) of teriyaki. Thanks for writing. These morsels tenderize sufficiently in the fermentation process to make them pleasing to the tooth as well at to the taste palate. 2 chopped thai chilis or 1/2 tsp crushed red pepper. Ive never tried, but I wouldnt worry about any rinsing as the microbes would very likely withstand that. 1 jalpeno pepper It's great to have extra brine on hand!). I do like the fuller amount of sea salt, but I appreciate your feedback! Remove with slotted spoon and add sprouts, cut-side down. For the kimchi sauce, combine everything except the sesame seeds in a blender or food processor and blend or pulse until slightly chunky, 10 to 15 seconds. Will it be OK to add the ginger in later? Transfer brussels sprouts back to bowl. Your email address will not be published. Slice a little bit off the bottom of the sprouts. They often, Cauliflower Pickles with Turmeric and Black Pepper, Fermented Cranberry Sauce with Figs, Citrus and Cloves, https://i.pinimg.com/736x/05/82/be/0582be6acd2f48574170d3e1141faca9cake-shop-i-will.jpg. Like sauerkraut and other cabbage ferments, fermented Brussel sprouts are not recommended for anyone with. Start to finish: 30 minutes. I will show you how easy it is in another post .). The humble cabbage may be usurping the place on the plate that cauliflower and Brussels sprouts recently occupied. Really interesting! Hi Andi, sorry to hear the Brussel Sprout Kimchi (from that other recipe) didnt soften enough for you, but Ive got a great solution! Instantly Book a Private Virtual Workshop. Or, if you are more organized than I am, layer them according to the kind of veggies, color or size. Blend the garlic, ginger, miso and chilli in a blender. 3 tablespoons white miso. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. Subscribe me to future mail messages as well. I'm watching my leftover Christmas Brussels ferment on the kitchen side having just added the ginger to the Kilner jar of . 2 pounds Brussels sprouts . In a blender or pestle and mortar place ginger, garlic, Gokuchang paste, lemongrass and coriander leaves and process it . I have Xmas presents instead of a personal stash. Two weeks later, it will be just perfect. Make a double batch and have more to give away as a beautiful gift. It's most commonly made with one or a mix of cabbage, Korean radish, carrot and onion with a blend of seasoning. 1. Put the washed, halved brussels sprouts into a large bowl. Also, wanted to offer up some observations about pepper: two years ago I went to Hungary for a job, and brought back tons of hot hungarian paprika. We regularly sprout radish, mustard, broccoli, etc. Never a dumb question. But I am going to give you a new recipe for my kimchi. Why Everyone Should Ferment with an Airlock. Sometimes, like with this fermented Brussel sprout recipe, I know immediately upon tasting that this wont be the last time I make it. I think it was approximately a little over 1 1/2 inches. In a large bowl toss the brussels sprouts, apple and kimchi with the oil; seasons with salt; Spread the mixture on a rimmed baking sheet and roast for 45 minutes; halfway through roasting time, add the pine nuts and stir to ensure even browning; Serve warm; FOR THE CIPOLLINI ONION KIMCHI: MAKE 1 TO 2 DAYS AHEAD Makes 2 cups. My sister LOVED it!! Itll be reduced to approx. Stir until salt dissolves. Can it be without any liquid? In a blender, combine kimchi, mayonnaise, neutral oil, sesame oil, honey, and Gochujang; blend until smooth. Let us know how the shredded brussel sprouts turn out. 3 kale salad, celery greens, guanciale, smoked pepita, manchego 12. smoked thai cauliflower 14. mexican corn 7. bbq celery root, cole slaw 14. For the holidays, perhaps mound them in the center of some roasted beets. Directions: Rinse and gently clean the brussel sprouts, daikon, and ginger. Here are a few of my favorites! To make the Brussels Sprouts chew-able, has anyone tried blanching them before fermentation? In large dish with pour spout whisk together water and sea salt, stir to dissolve. Spoon the paste over the vegetables. In a blender, combine kimchi, mayonnaise, neutral oil, sesame oil, honey, and Gochujang; blend until smooth. Add more water if necessary to completely submerge the sprouts. Dont use any sprouts with bad spots. Cook, undisturbed, until well browned underneath, 3 to 5 minutes. DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Your site and your recipes are phenomenal. teaspoon black pepper. Preheat the oven to 350 degrees, or 325 degrees for glass pans. But then again, there isnt a right time for fermentation obsession, is there? Wash them well, cut, dice or slice as you prefer. Definitely try cooking something with this Kimchi. I dont know. Trim off the stems and slice in half. Add in the carrot, spring onion, garlic and ginger slices, and toss it all thoroughly. Let sit at room temperature 4 hours; drain. BRUSSEL SPROUT KIMCHI INGREDIENTS. ewmistanbul@gmail.com, Your email address will not be published. 3. Bon Apptit's Brad Leone is back for episode 72 of It's Alive and this time he's making brussels sprout kimchi! 1 cup drained kimchi cabbage . Add in kimchi, cilantro, mint, and sauce to bowl with brussels sprouts and toss to evenly distribute. I dont recommend doing a mix of both because they wont ferment at the same rate. Once dissolved, pour the brine over the brussels sprout mix . 1. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I'm watching my leftover Christmas Brussels ferment on the kitchen side having just added the ginger to the Kilner jar of kimchi I made yesterday. Fermentation time: 2-3 weeks SPICY ROASTED BRUSSELS SPROUTS WITH KIMCHI DRESSING. Your privacy is important to us. But before I begin, I send out my apology for not being able to do the annual kimchi workshop, nor any Korean food events this winter. salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Bring to boil. It has two purposes: one, it keeps the smell staining the lid, and two, it helps to seal more tightly. SPICY ROASTED BRUSSELS SPROUTS WITH KIMCHI DRESSING. Oh my gosh why have I never thought to ferment Brussels sprouts! The Magazine Premium Theme by bavotasan.com. Let sit at room . Place in a large mixing bowl. Also used 3 tbsp of Himalayan salt, still seems too salty but adds a pretty pink tinge to brine. Work in multiple batches if needed. and wanted the recipe! Since I like a bit of heat in my food, I think I will add more pepper flakes in the next batch. Great as an hors doeuvre or side dish, served straight or tossed with toasted sesame seeds or chopped chestnuts. Do your best to compress the veggies to get as much of them under the liquid as possible. Add more water if necessary to completely submerge the sprouts. It is mandatory to procure user consent prior to running these cookies on your website.