Brussel Sprout Kraut

Posted on Nov 29, 2016 in brussel sprouts, cabbage, fall, sauerkraut | No Comments
Brussel Sprout Kraut

Preserving your Favorite Fall Food!


1 lb. Brussels sprouts (about 35), trimmed and cut in half through root end
14 cup packed dill fronds
2 tbsp. whole black peppercorns
4 cloves garlic, crushed
3 dried chiles de árbol (substitutions include cayenne peppers and pequin peppers)
4 tbsp. Sea Salt (for very fine grain use 3 tbsp.)

Makes approximately 2 Quarts
Project time: approx. 45 min.
Maturation time: 1 month

  1. Pack your sprouts, dill, peppercorns, garlic, and chiles into 2 quart jars (or a single 2 quart jar); alternating layers of ingredients.
  2. Whisk salt and 4 cups water in a bowl until salt is almost dissolved, making a brine.
  3. Pour the brine over your veggies until they are completely covered.
  4. Lightly tap jar on counter to release air bubbles and make sure veggies are thoroughly submerged.
  5. Insert your Ferment’n ceramic weight and push it down into the brine.
  6. Put your Ferment’n Fermentation airlock on top of the jar, add water into the moat, put the cap in place and secure with the jar ring.
  7. Wait approximately 1 month for your sprouts to pickle.
  8. When you like the taste of them, put the regular lid on the jar, store in the fridge and enjoy!