REALLY EASY FERMENTED BRUSSEL SPROUTS Recipe

Wash the sprouts.

Slice the bottoms off the sprouts and cut them in half or quarters.

Pack into a jar, leaving at least 2 inches of headspace.

Add 2-6% of sea salt, preferably 4% for better results and taste.

Add enough mineral water to cover the sprouts, leaving 2 inches of headspace at the top of the jar.

Remove any piece of floating vegetable from the surface.

Place a weight on the Brussel sprouts and cover with a lid (not airtight).

Let ferment for about 3 days to three weeks in a cool dark place, then move to cold storage (fridge).

Equipment Needed

Spice Level:

Dietary