Fermented Brussel Sprouts

About Brussel Sprouts

How do you make a super-hero an ultimate super-hero?

Fill her up with Fermented Brussel sprouts!

This is the ultimate superfood. 

A natural prebiotic, made into a probiotic AND a nutritional powerhouse of vitamins, minerals & health-inducing phytochemicals – what else could you ask for?

How to introduce to Kids?

Use smaller, firm, fresh Brussel sprouts as these will be sweeter.

Either dice a flower or two and add to burgers, coleslaw or even blend a small amount into a smoothie.  If kids are already partial to other sourish foods such as sauerkraut it will be easier for them to develop their taste for these little beauties… If they are still starting on their sour training adventure – then keep trying –  making the ‘trying’ fun.

Ingredients
  • 8-10 Brussel Sprouts – choose smaller, firm and bright-green for better results.
  • Culture starter or Whey (optional)
  • 2 Tbsp Himalayan salt
  • 2 cups of luke-warm filtered water
  • FLAVOUR OPTIONS
  • Option one: 3 Cloves garlic diced, 1-inch ginger cut into cubes.
  • Option two: 1 tsp mustard seeds, 1 clove garlic
  • Option three: 1 chilli cut into rounds, 1-inch ginger cut into cubes

Step by Step Instructions

Step 1

Sterilise jar either in boiling water for 5 min or oven at 100 degrees C for 30 min (place in a cool oven and leave in oven to cool down).

Step 2

Cut the stalk of Brussel sprouts, remove any loose or yellow outer leaves then 1/4 them lengthwise (keeping a little stalk on all four 1/4).

Step 3

Measure out water and dissolve salt into it.

Step 4

Prepare your prefered flavour option and roughly mix into Brussel sprouts.

Step 5

Place flavoured Brussel sprouts into a sterilized jar and pour over water with salt until covers Brussel sprouts.

Step 6

Weigh down Brussel sprouts with a weight or a cut apple. Leave in dark place for 2weeks or more.

Step 7

After a few days, you’ll see bubbles… this is a sign that fermentation has started and the probiotics are multiplying.

Step 8

Keep tasting after 2 weeks and when it is to your liking regarding sourness taste, then store in the fridge. Use over winter and into Autumn by dicing into salads, as a snack or thrown over your favourite pasta meal.

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