Fermented Broccoli Sprouts Sauerkraut

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Fermented broccoli sprouts sauerkraut is one of the healthiest sauerkrauts you can ferment at home. Broccoli sprouts add tons of bioavailable nutrition and flavor to sauerkraut. Enjoy this lovely sauerkraut on any sandwich, salad, burger, or with fried eggs.

Fermented Broccoli

I’ve tried fermenting broccoli straight up a couple of times, and wow. It’s possibly the worst smell in the world. I really wanted a fermented broccoli recipe on our blog, but I also want people to experience desirable flavors and smells when they make my recipes.

So I decided to incorporate broccoli into sauerkraut, but not broccoli florets.

Fermented Broccoli Sprouts

Broccoli sprouts are surprisingly more nutritious than big broccoli florets, and I grow sprouts in a mason jar every week. Thus, I figured incorporating my broccoli sprouts into a sauerkraut would best achieve my fermented broccoli dreams.

Broccoli Sprouts Sauerkraut

Homemade Sauerkraut is the best fermented food to make if you’re new to fermenting vegetables at home. Sauerkraut is particularly easy for a first fermentation project because cabbage ferments exceptionally well.

The water content and the microbial species richness of cabbage make it optimal for wild fermentation! You can easily get creative with sauerkraut by adding different flavors and other vegetables, as we did for this Broccoli sprouts Sauerkraut.

Ingredients for Fermented Broccoli Sprouts Sauerkraut

The recipe makes one quart of fermented broccoli sprouts sauerkraut (32 ounces). Here are the simple ingredients you need to make this recipe:

• fresh green cabbage
• sea salt
• filtered water
• fresh broccoli sprouts

Supplies You Need to Make Sauerkraut

For the best sauerkraut flavor and texture, you should use weight measurements for your fermentation ingredients. That means you need a kitchen scale. Weighing your ingredients gives you consistent and superior fermentation results. This is the scale we use in our home kitchen.  

Here is the equipment you will need to make broccoli sprout sauerkraut:

• 32-ounce Wide Mouth Mason Jar
• Fermentation Weight
• Standard Metal Mason Jar Lid (this can rust in the presence of salt)
• OR Rust-Free Plastic Lid
• or you can use a Weck Jar (without the gasket; only use the clips to secure the lid)
• Sea Salt
• Scale
• Mixing Bowl 

If you would like to read more about the best jars and lids for fermenting vegetables, click here.

Fermenting Broccoli Sauerkraut

Sauerkraut naturally takes time. I recommend fermenting your sauerkraut for at least 14 days before eating, with 21-28 days being the best fermentation time for optimal flavor and health benefits.

By checking the progress of microbial stages under the microscope, we have provided you with a handy timeline below! If you follow our recipe and directions, your timeline of sauerkraut fermentation should approximately match ours!

Note that temperature will influence how fast or slow sauerkraut ferments. This timeline is applicable between 70-80° F. If you keep your home colder, the process is slower. If your home is warmer, it will be faster.

Broccoli Sprout Sauerkraut Fermentation Timeline

24 – 48 hours: All contents in the jar should be submerged beneath the brine. At this time, there are still Gram-negative bacteria and possible pathogens present.

48 hours – 5 days: After 48 hours, you should start to see lots of bubbles being produced. This is when the ferment enters stage two of vegetable fermentation. Leuconostoc bacteria begin to thrive, and Gram-negative organisms die off.

5 – 10 days: The bubbles in the brine will decrease as the ferment leaves stage two and enters stage three. The ferment will become cloudy, the color will change, and a pleasant sour smell will develop. You should also recognize some broccoli smells. During this time fermented broccoli sprouts may smell lightly stinky, like humans passing gas lol. Lactobacillus species begin to thrive at this time.

10 – 21 days: Next, Lactobacillus make up most or all of the microbial population. They produce copious amounts of lactic acid, making the fermented cabbage smell even more pleasantly sour. This is when the vegetable mixture becomes sauerkraut and is preserved.

21 – 28 days: This is when you want to smell and taste test. Wait for the kraut to smell and taste as you like, and refrigerate when you find the smell and taste most pleasant! We like ours best when we refrigerate at about 25 days.

Sauerkraut Care Instructions

During the first few days of fermentation, carbon dioxide and bubbles will be produced. Sometimes mason jars will become very full of liquid, and this liquid can seep out. You will need to burp the jar.

• When burping the jar, remove the lid and tamper everything back down using a clean tamper or spoon. Make sure everything, including the weight, is still submerged below the brine. You can also rinse off the lid daily to keep things clean.

Always Trust your sense of smell: In the beginning, fermenting cabbage smells funky. When fermentation is finished, fermented cabbage should smell pleasantly sour and like strong cabbage.  Never eat anything that smells repulsive or yeasty. 

Never eat anything that has mold growing on it. By following directions, you should not encounter this problem. 

After 3-4 weeks, remove the fermentation weight, smell, and taste test. Your fermented cabbage should smell pleasantly sour. It should taste tart, salty, and cabbage. Store it in the fridge.

More Sauerkraut Recipes to Try

• How to Make Old Fashioned Sauerkraut with Caraway Seeds
• Fermented Beet and Red Cabbage Sauerkraut
• Turmeric Napa Cabbage Sauerkraut
• Homemade Kimchi Inspired Spicy Sauerkraut Recipe

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