- 320 grams Brussels sprouts, halved
- 50 grams fresh garlic
- 2 tablespoons black pepper corns, toasted
- 400 grams water
- 20 grams salt
- This recipe at 1x works best with a 32-ounce wide-mouth jar. Please see the equipment recommendations above. Please use fresh Brussels sprouts (not “triple washed”).
- To toast the peppercorns, add two tablespoons of whole peppercorns to a dry skillet (no oil) and toast over medium-high heat for 2-3 minutes, stirring constantly, until they become very fragrant. You may hear some of them pop, and that’s totally normal.
- Wash all of your fermentation equipment (jar, weight and lid).
- Wash your Brussels sprouts in cool water.
- Slice all the Brussels sprouts in half, and slightly crush and peel the garlic cloves.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Weigh out the designated amounts of all your ingredients.
- Add everything to the mason jar.
- Place the lid on the jar, and secure. Shake the jar vigorously for 2 minutes to dissolve all the salt.
- Remove the lid. Place your clean fermentation weight in the jar, making sure to submerge the Brussels sprouts, garlic, and weight fully in the liquid. (it’s okay if it’s not immediately submerged all the way, the sprouts will release more liquid over the next few hours)
- Secure the lid to the jar (you don’t need to tighten it significantly; just close it).
- Let the Brussels sprouts ferment for 14 days at room temperature. (I highly recommend placing the whole jar in a plastic zip bag to reduce bad smells! You can bring the whole bag outside to burp the jar).
- If you tighten the lid a lot, you should burp the jar daily when it is bubbling. You can also open up the jar and check the lid. Rinse it with hot water if you see any stuck on spices or vegetable debris.
- After 2-3 weeks, remove the fermentation weight and smell and taste test. Your fermented Brussels sprouts should smell pleasantly sour and taste tart and salty!
- Store in the fridge.
