Whole Brussels sprouts fermented like traditional sauerkraut, resulting in a tangy, crisp, probiotic-rich side dish or snack. Slightly salty, subtly sour, and perfect for adding to salads, charcuterie boards, or enjoying straight from the jar.

Ingredients

• 1 lb small to medium Brussels sprouts (1–1/2 inches in diameter)
• 2 teaspoon non-iodized salt (approx. 2–3% of the weight of the sprouts)
• 1 cup cool, boiled water (if extra brine is needed)

Optional flavorings:

• 2 garlic cloves, peeled and lightly crushed
• 1 teaspoon mustard seeds
• 1/2 teaspoon chili flakes
• 1 teaspoon caraway seeds

Preparation

1. Prepare the sprouts: Trim the very end of the stem from each sprout. Remove yellow or damaged outer leaves.
2. Optional: Make a small cross-cut in the base of larger sprouts to help the brine penetrate.
3. Salt the sprouts: Place the sprouts in a large bowl. Sprinkle with salt and toss gently to coat.
4. Let sit 15–20 minutes to start releasing juices.
5. Pack the jar: Place optional flavorings (garlic, seeds, chili) in the bottom of a clean fermentation jar.
6. Press the sprouts tightly into the jar.
7. Pour any liquid released by the sprouts over the top. If the sprouts aren’t fully submerged, add salted water (1 teaspoon salt per cup water) until they’re covered.
8. Add a weight and cover: Use a fermentation weight or a small clean jar to keep sprouts submerged.
9. Cover the jar with a fermentation lid, airlock, or a cloth secured with a rubber band.
10. Ferment: Leave the jar at room temperature (65–75°F) for 7–21 days.
11. Check daily to ensure sprouts remain submerged. Remove any surface scum (normal).
12. Taste periodically starting around day 7 — when tangy and flavorful, move to the fridge.
13. Store: Keep refrigerated to slow fermentation. Can last 2–3 months in the fridge; flavor continues to develop slowly.

Cook’s Notes

• Whole sprouts will stay crunchier than shredded ones.
• For a more pronounced sour flavor, let them ferment longer.
• This method works well for small batch fermenting (1–2 lbs). For larger batches, scale up proportionally and use larger crocks.