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Fermented Brussels Sprouts with Garlic & Ginger

Updated · 54 Comments

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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, Whole30 and Vegan/Plant-based diets.

dish of fermented brussel sprouts with garlic

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)

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

 

Fermented Brussels Sprouts with Garlic & Ginger

bowl of fermented brussels sprouts with ginger and garlic
Print Recipe
4.62 from 18 votes

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

  • 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!)

Notes

This is my favorite fermentation crock.

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

dish of fermented brussels sprouts with gold spoon

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

Enjoy!

Reader Interactions

Comments

  2. Emily @ Recipes to Nourish says

    “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.

    Reply

  3. Joni Jessica says

    I’ve been thinking of fermenting and pickling more vegetables. Brussels, garlic and ginger is such a good idea!

    Reply

  6. Tessa@ Tessa the Domestic Diva says

    i am not sure why I have never thought to ferment Brussels, but I am in love with this idea for so many reasons! I look forward to trying these!

    Reply

  7. Yang@Yang's Nourishing Kitchen says

    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 🙂

    Reply

    • Megan Stevens says

      Brussels sprouts really are perfect for fermentation. 🙂 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!! 🙂

      Reply

  11. Danielle Esposti says

    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!

    Reply

  15. Linda says

    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?

    Reply

  16. Johann says

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

    Reply

    • Megan says

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

      Reply

  17. Josh says

    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.

    Reply

    • Megan says

      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.

      Reply

      • Josh says

        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.

        Reply

    • Megan says

      Hi Eric, thanks for your input and opinion. I would not go lower than 1-1/2 tablespoons for 2 cups of water — standard brine ratio minimum, for inhibiting undesirable growth as the ferment begins. I prefer the saltier ratio myself.

      Reply

  19. Catherine says

    Question about the garlic…… Do you just peel each clove and add in whole or do you slice it?
    Thank you!

    Reply

    • Megan says

      Hi Catherine! You can do what you prefer to eat. We do like whole cloves fermented. So I peel and add whole cloves. And that’s the case with most garlic ferments. But if you prefer, you can certainly slice or even dice the garlic. 🙂

      Reply

  20. Kelley says

    5 stars
    This recipe was excellent, thank you so much. I ended up moving into the fridge around day 10. The sprouts are still a little crisp and perfectly flavored. I personally really like the salty-ness. Plus, the garlic gloves and ginger slices are also really tasty, too. I will definitely make this again.

    Reply

  22. Brian says

    First time making Brussels, day 5, went to burp and got sprayed with explosive (but delicious) brine. Don’t forget a towel when burping jars!!!

    Also used 3 tbsp of Himalayan salt, still seems too salty but adds a pretty pink tinge to brine.

    Great recipe! Moving to fridge tomorrow or next day.

    Reply

  23. Claire Newman says

    Hi, I can’t wait to try these. Will the brussels be hard as they are uncooked and raw? or does the fermenting soften them. Thank you

    Reply

    • Megan says

      Hi Claire, the fermenting softens them, but they’re not mushy, just right. 🙂 Thanks for the question, and I hope you love them and the process!

      Reply

  24. Kenneth E Nuckols says

    How do you get fermentation with that salty of a brine ? Wouldn’t it be better the weigh the liquids and salt to obtain a 2 to 3 % brine for optimal fermentation

    Reply

    • Megan says

      Hi Kenneth, The salty brine as measured in this recipe definitely allows and blesses fermentation, if made with sea salt and tastes perfectly. We love the end result of it all, and I don’t prefer to weigh my ingredients. But it’s true that if someone uses a different kind of salt, they can get a different result. In this case, the metric system is indeed helpful. To make a 3% brine in 1000 milliliters (1 liter) of water: 1000 x .03 = 30 grams. No matter what kind of salt you are using, you need 30 grams. If you have a kilogram of prepared vegetables, adding 20 grams of salt will bring your ferment to a 2% salinity. I hope this is helpful!

      Reply

    • Megan says

      Sometimes indefinitely! Just be aware of the smell and look, and as long as they’re fresh and don’t get smelly or slimy, they’re good to keep eating. Fermented foods are preserved by the process. 🙂

      Reply

  27. Monica Bremo says

    I suddenly thought about fermenting brussel sprouts. Thought it was a crazy idea, but I’m happy to have found this recipe. Going to try this out!

    Reply
4.62 from 18 votes (14 ratings without comment)

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