white dish with fermented brussels sprouts garlic and ginger and gold spoon for serving

Fermented Brussels Sprouts with Garlic & Ginger {Traditional, Paleo, GAPS, AIP, Keto, Whole30}

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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.

white dish with fermented brussels sprouts garlic and ginger and gold spoon for serving

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 β€” to give your body aid toward wellness! (source)

Fermented Brussels Sprouts with Garlic and Ginger #fermentedveggies #fermentedbrusselssprouts #brusselssproutspickles #easypickles

Fermented Brussels Sprouts with Garlic & Ginger

Fermented Brussels Sprouts with Garlic & Ginger
Servings: 10 cups
Author: Megan
Ingredients
  • 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)
Instructions
  1. In large dish with pour spout whisk together water and sea salt, stir to dissolve. Set aside.
  2. 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).
  3. 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.
  4. Weight with fermenting weights (see link below in Recipe notes) or preferred weight.
  5. 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.
  6. They're done when the liquid is no longer very bubbly, when the Brussels sprouts are nicely tart/vinegary, to your taste.
  7. 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!)
Recipe Notes

This is my favorite fermentation crock.

These are my favorite fermentation weights, if you're going to ferment in mason jars.

Want more easy ferments? Here are a few of my favorites!:

Enjoy!

Comments 33

    1. Linda, you will LOVE it. It’s seriously so much fun, and so rewarding. I definitely recommend one of the fermenting tools I mention above, because making the ferment anaerobic is what makes it easy and successful. xo! πŸ™‚

  1. “Save some for me!” and “This is a good one, Meg” … all so dear and special! I’d say you nailed it, they look amazing! So cute that you were sneaking the brine too.

  2. This is so much easier than making sauerkrauts! No cutting, no pressing into the jars. I have always wanted to ferment whole heads of cabbages so that I can make my sour cabbage rolls.. haha, guess what I haven’t done it because I can’t find a crock that’s large enough. Brussel sprouts are just perfect for lacto-fermentation πŸ™‚

    1. Brussels sprouts really are perfect for fermentation. πŸ™‚ You’re so right, Yang; way easier (and more fun for me) making whole veggie ferments than having to do a LOT of slicing or chopping and sometimes pounding/pressing. I think especially for busy folks who still want to ferment, this is the way to go. I can make it SO fast, use my easy Korean ferment crock, and that way I can ferment regularly. Saves money, no stress, no fuss. It means I get to be creative often with ferments, and it never has to be a big ordeal. Consider this crock: http://amzn.to/2DsOA0e It holds a lot, keeps the ferment anaerobic, and there are bigger sizes, too. Cheers!! πŸ™‚

  3. I would *never* have thought to ferment brussels sprouts – but it makes so much sense, they are a cabbage after all! I am definitely pinning this so I can try!

  4. I made up your recipe this morning, but I did not have the fresh ginger which I hope to get this afternoon at the store. Will it be OK to add the ginger in later?

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      Author
  5. These brussel sprouts are amazing! I used Masontops and next time, a double batch. I put in a few slices of jalapeΓ±os because I like it spicy. Gone in two days.

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      Author

      Oh my goodness, my mouth is watering at your version, seriously!! Thanks for sharing!! πŸ™‚ So glad you’re enjoying the recipe!

  6. I just finished this ferment. I followed the recipe as far as the salt brine which called for a 4 tbsp of salt (6% salt brine) which was twice as much as I would’ve expected. They finished fermenting in about 14-16 days (no more activity). I tried them and they are very salty. Much to salty for my tastes if eating them alone. I will use them on salads or cooked veggies. I wonder if I did something wrong but can’t see where. I didn’t add Ginger. I think next time I’ll halve the salt and go for a 3% brine.

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      Author

      Hi Josh, I’m sorry the sprouts are too salty for you! You can use as little as 3 tablespoons sea salt for the 4 cups water, but I wouldn’t go less personally. I do like the fuller amount of sea salt, but I appreciate your feedback! I assume you’re using sea salt or Redmond salt? I’m not sure if the ginger would affect your outcome.

      1. Yes, I use fine Sea Salt for my ferments, perhaps the fine-ness of the salt crystals also made for a more salty brine. I’m certainly learning a bit about the salt impact and personal preferences of individuals as I go. I’m excited to try again.

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