Lacto-Fermented Smoked Brussel Sprouts

Brussel sprouts and pepper corns with chilli and smoked salt

Brussel sprouts are like mini-cabbages with their many leafy layers and good amount of yeasts on each leaf. These too are fool-proof for fermenting, and like cabbage again, often give a fragrant smell while bubbling away ;). 

We picked up this unique flavour combo in Rotterdam – and really enjoyed the unique taste of smoked salt and was given to the Brussel sprouts which gives a meaty (i.e. UMAMI!) flavour.

What you need

  • Brussel sprouts cleaned and halved or quartered – enough to fill a 1⁄2 liter jar
  • 1 Tbs peppercorns
  • 1 Tbs pepper flakes
  • 1 Tbs smoked salt
  • ~ 1⁄2 L warm water / 2 cups / 500g

What to do:

Dissolve the smoked salt in the warm water to make a brine.
Prepare the Brussel sprouts by taking off any bad outside leaves and cutting them in the dimensions of your choice – as i am a bit lazy, i cut them in half and sometimes quarters, however perhaps try experimenting by cutting them into thin coins.

Leave the pepper corns whole and place at the bottom of the jar with the salt water brine

Add the brussel sprouts and the chilly peppers on top.

Let sit to ferment for 7-14 days outside the fridge (maybe less if your kitchen is very warm!). See picture below – Look at that Lacto-fermentation happening before our eyes!

The flavours of the peppercorn, smoked salt and chili amalgamate well and go great beside burgers, potatoes, or mixed into a cold-grain salad!

brussel sprouts fermntation

6 thoughts on “Lacto-Fermented Smoked Brussel Sprouts”

  1. Alexis, Thanks for the recipe. I just started 2 good sized jars yesterday. I didn’t have smoked salt so I added some smoked paprika to give it that earthy flavour.

    Reply
    • oh yeah! very good idea! im going to try this too as its again Brusselsprout season 😀 – and you must get that great red colour from the paprika too. love this!

      Reply
  2. Alexis, A bit of a play on words but I’m really getting the fermentation bug….lol. So far cherry tomatoes, green beans, kimchi, brussel sprouts, dill pickles and some beet coleslaw coming up shortly among other ideas.

    Reply
  3. Hi
    I am new to fermenting my own but am a big fan of the food
    A couple quick questions:
    1. I assume it safest to sterilize the jars. Do I need to use mason jars with a new lid? Or any jar that seals well….i.e. Used pickle jar?
    2. I don’t , yet have weights, are they necessary or can I simply fill jar up to rim?
    3. I read. Don’t use city tap water with chlorine/fluoride
    4. Can I add any spices I choose? Do they need to be conditioned or sterilized?
    5. Is it necessary to cook or boil the veggies? I already blanched my Brussels sprouts?
    Thanks
    David

    Reply
    • hey there David , here are some answers to your Qns 🙂
      1. I assume it safest to sterilize the jars. Do I need to use mason jars with a new lid? Or any jar that seals well….i.e. Used pickle jar?
      – any jars work! mason, old pickle jars, Weck jars. hot soapy water work fine – no need to super sterilize.

      2. I don’t , yet have weights, are they necessary or can I simply fill jar up to rim?
      – just fill up the jar, or put on a cabbage leaf as a protection leaf.

      3. I read. Don’t use city tap water with chlorine/fluoride
      – best to sit some water out for 24 hours and allow the chlorine/fluoride evaporate, OR boil the water for 3 mins and allow to cool

      4. Can I add any spices I choose? Do they need to be conditioned or sterilized?
      – almost all spices work. i tend to stay away from ground cinnamon as it gets clumpy and works its antibacterial properties on the ferments – which i want to avoid
      but other dry spices – yes! i love coriander, pepper, fennel…

      5. Is it necessary to cook or boil the veggies? I already blanched my Brussels sprouts?
      – no blanching! no cooking! fermentation happens because of the raw alive yeasts and bacteria on the veggies. if you heat them, you kill the good activators and you will no get any fermented product and will lead to spoilage.

      check out more on our online course for guided tutorials: ediblealchemyacademy.com

      Reply

Leave a Comment

X