Fermented brussels sprouts that are perfectly perfumed with fresh rosemary sprigs, garlic and more! But let’s be honest for a moment darlings. Who here is currently getting bad flash backs to their childhood, when your parents sat you at the table and served you a plate of brussels sprouts? 🙂 They’re adorable to look at, but that’s about it!
Well, I’m about to fix your brussels sprout memories! For those of you who know, I love to try to ferment, well just about anything, so, I decided to give them a try!
I made sure to thoroughly wash them, before I began!
The organic veggie store I go to just harvested a crop of them, and decided to pick a few up and experiment
As we have a lemon tree and many rosemary bushes in our backyard, it just felt right to use them in this recipe!
What You’ll Need:
- 2 cups of Brussels Sprouts
- 3 Fresh Rosemary Sprigs
- 3 Garlic Cloves
- 1 Tablespoon of Sea Salt
- 1 Teaspoon of Whole Black Pepper
- Lemon Wedge
Instructions
1. Wash the brussels sprouts, and set aside
2. Place the lemon wedge, rosemary sprigs and roughly sliced garlic, into a glass jar, with an airlock attached, then add the brussels sprouts.
3. In a separate bowl, add the sea salt, with 1 cup of water, and stir, until it dissolves, then pour the salt solution into the jar, and add water, until everythings submerged under the brine.
But They’re Floating!
4. To make sure all the brussels sprouts stay under the brine, cover with a plastic sheet, and weight it down with a clean stone, or weight.
5. Cover with a kitchen towel, and store at room temperature, away from direct sunlight, for 2 weeks before transfering it to the fridge.
I can’t wait to hear how yours turn out! 🙂
Until next time,
Have A Bright Day xx
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