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 the leaves for great success in fermenting.
We picked up this unique flavour combo in Rotterdam - and really enjoyed the unique taste of smoked salt that was given to the Brussel sprouts which gives a meaty flavour.
What you need
Brussel sprouts cleaned and halved or quartered - enough to fill a ½ liter jar
1 Tbs peppercorns
1 Tbs pepper flakes
1 Tbs smoked salt
- ~ ½ 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 chilli amalgamate well and go great beside burgers, potatoes, or mixed into a cold-grain salad!