Fermented Herb and Garlic Brussels Sprouts (Or Sprout Kraut)
For a twist on traditional sauerkraut, and one that is great to take to holiday gatherings, try this herby probiotic ferment.
  • 1/2Pound Brussel Sprouts (About 15)trimmed and cut in half through root end
  • 1Tablespoon Mixed Herbs(thyme, rosemary, sage, oregano)
  • 1/2Tablespoon Whole Black Peppercornss
  • 2Cloves garlicCrushed
  • 2Cups Filtered or Spring Water
  • 2Tablespoons Himalayan pink salt
  • 1Quart Mason Jar
  • 4oz MasonJar
  1. Place sprouts, mixed herbs, peppercorns and garlic in 1-quart glass Mason jar, leaving about 2 inches headroom. Set aside.
  2. Whisk salt and 2 cups water in a bowl until salt is almost dissolved, making a brine.
  3. Pour 2 cups brine over sprouts; place 4-ounce Mason jar (without lid) on top of the sprouts to keep them submerged. Drape a large kitchen towel over the jar and let sit at room temperature (ideally 70°–75°) until sprouts have cured to taste, about 3–4 weeks.
  4. Once sprout kraut is soured, cover jar with lid and refrigerate for up to 6 months.