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This is a great time of year to make an exciting ferment. 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! Fermented Brussels Sprouts with Garlic & Ginger are a traditional food, full of probiotics, a wonderful condiment for Paleo, GAPS, AIP, Keto and Whole30 diets … and more.
When your teenagers are barking across the table, “Save some for me, save some for me!” And your hubby is saying, “This is a good one, Meg.” And you’re sneaking into the fridge to drink the brine … And your kids are daring each other to eat the big ginger slices, and loving the spicy sting that comes from that vivacious healing root!
Garlic & Ginger
Other than the fact that this ferment is simply delicious, it works great for immune boosting. If you happen to be fighting an illness in the home, you have a bouquet of fermented garlic and ginger slices to grab — to give your body aid toward wellness! (source)
Fermented Brussels Sprouts with Garlic & Ginger
- 4 cups warm water
- 2 pounds Brussels sprouts cut in half
- 3-4 Tablespoons sea salt according to taste; I use 4.
- 1 bulb garlic about 15 cloves, or add more if desired!
- 2 inches fresh ginger, unpeeled, either sliced or grated (according to preference)
- In large dish with pour spout whisk together water and sea salt, stir to dissolve. Set aside.
- Place Brussels sprouts, garlic and ginger into preferred fermenting container(s). (See fermenting container options below in Recipe Notes.) Pack pieces in tightly (to the neck if using canning jars).
- Pour salted water over Brussels sprouts. Press firmly on solids, so water rises above and air bubbles are released. You want the brine to come about 1/2-1 inch above the vegetable pieces but still leave 1 inch head space if using jars.
- Weight with fermenting weights (see link below in Recipe notes) or preferred weight.
- Lightly seal lid(s), and place in warmest location possible for 7-14 days, depending on warmth of location. Check the veggies every 2 days or so to make sure they're staying below the brine.
- They're done when the liquid is no longer very bubbly, when the Brussels sprouts are nicely tart/vinegary, to your taste.
- Transfer to refrigerator, and serve as a condiment. The flavor will continue to improve and develop. Any extra brine you don't wish to drink can be used to ferment in other recipes. (See my Sourdough Grain-free Waffle recipe. The brine is used to reduce phytates in cassava flour. It's great to have extra brine on hand!)
Want more easy ferments? Here are a few of my favorites!:
- Cauliflower Pickles with Turmeric and Black Pepper
- Fermented Cranberry Sauce with Figs, Citrus and Cloves
- Traditional Cultured Teriyaki Sauce
- Bonny Clabber Panna Cotta