Who says lacto-fermented veggies are boring? If you’re looking to spice up your repertoire of ferments and love Brussels sprouts, Min’s rendition of Spicy Smokey Brussies from Fermented Vegetables by Shockey is sure to become a favorite.
(Min Kim’s adapted version)
makes 1 quart
5 cloves garlic, peeled and halved
1 tablespoon peppercorns
1 tablespoon chile pepper flakes
3-4 cups Brussels sprouts, halved
2-3 jalapeños, sliced
1 collard leaf (optional)
For the brine:
1 quart pure/spring water
1 tablespoon Celtic sea salt
1 tablespoon smoked salt
Put garlic cloves, peppercorns and chile pepper flakes in bottom of 1-quart jar. Arrange Brussels sprouts and jalapenos so that they are wedged below the shoulder of the jar. Pour in enough brine to cover the vegetables. Store any leftover brine in fridge (discard after a week).
Place a collard leaf over the vegetables if using. Top with a water filled jar to keep everything submerged and cover with a cloth and string. Set aside on a plate to ferment in a cool place out of the sun for 7-14 days. Check daily to make sure everything is submerged and top with more solution if needed. If you see any scum, it’s harmless and you can just skim it off.
The brine will get cloudy and the vegetables will lose their bright color, looking more cooked in appearance. Begin testing after a week until they are sour to your liking. Refrigerate and consume within 6 months.