My version of sauerkraut using the humble brussel sprout 🥬

brussels sprouts

🥗Healthier: kale

💰Cheaper: green cabbage

Kale is nutrient-dense and can be fermented similarly.

apple cider vinegar

🥗Healthier: kombucha

💰Cheaper: white vinegar

Kombucha adds probiotics; white vinegar is a cost-effective substitute.

Wash the Brussels sprouts thoroughly and drain them, ensuring to lift them out of the water to leave soil behind.

Shred the Brussels sprouts using a knife or a food processor.

Weigh the shredded Brussels sprouts and add 3% salt based on their weight.

Mix the shredded Brussels sprouts and salt well, squeezing them as you mix.

Weigh down the mixture by placing a plate on top and adding something heavy, like a pesin water, and leave it overnight to draw out moisture and create a natural brine.

After 12 hours, pack the mixture into a clean sterilized Kilner jar, pressing down to squeeze out brine and cover the sprouts.

If there isn't enough brine, make a 3% brine solution with water and salt to saturate the top of the mixture.

Weigh down the mixture again with a freezer bag full of water to ensure the brine rises above the sprouts.

Leave the jar to ferment for anywhere from 4 weeks to 6 months, depending on your preference for sharpness.

After 4 weeks, remove the weights and check for air bubbles rising from the bottom to the top, indicating even fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary