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.
Ingredients (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.🖨️ Print post
Charlotte Hiller says
I would love to know how you make your sourdough bread!! Do you have it in print?
Can’t wait to make these “brussies!”
Min Kim says
Hello Charlotte! You can find my ebook on the biodynamicwellness.com website. I hope you do try the brussies, it’s a fun and easy one!
Hi! Thank you for the recipe. I bought 3.25 pounds of Brussels and I have about half leftover! I even filled two quart jars. Did you mean 3-4 cups of Brussels? What am I doing wrong here? Thank you, Kelly Co-Chapter Leader in Spokane, WA
Hi Kelly, thanks for catching that! We’ll fix that to read 3-4 cups. I hope you were able to make good use of your extra brussels sprouts!
Carolyn Graff says
yes, it should be 3-4 cups. I edited the recipe above.
How do I cover if there is a water filled jar pressing veggies down?
Hi Casey, use a cloth that’s large enough to secure to the neck of the fermenting jar with a rubberband or string.
So the cloth will cover the water filled jar and the fermenting jar? Do I use a metal top on the water filled jar. Thanks!
Yes, the water filled jar will be a smaller one, such as a 4 or 8 ounce narrow mason jar. Those fit perfectly in the wide mouth quart jars, so you shouldn’t have any problem covering that with a cloth, and any type of lid is fine. You can also use a glass fermentation weight or clean stone to keep everything submerged.