Fermented brussel sprouts.

[Steve H]

We're having brussel sprouts with dinner tonight. And I bought some extras to try something different.

I've heard of them. But never had them. So, here we go.
Trimmed and halved sprouts.
1 cup distilled water.
1 TBS pickling salt
1 tsp minced dried onion
1/2 tsp dried dill.
I'll let them ferment for a couple weeks.

 

[JLeonard]

Looks good. I got some beets going for my dad and some baby carrots also. We’ll see how they turn out in a week or so.

Jim

 

[Steve H]

Looks good. I got some beets going for my dad and some baby carrots also. We’ll see how they turn out in a week or so.

Jim

Thanks. Ann loves pickled beets. Me. Not so much. I fermented some carrots with Cubanelle peppers. Loved them. Are you fermenting the beets and carrots?

 

[tx smoker]

I'm loving this idea!! Are you actually fermenting them or just pickling them? I don't see an air lock, but the top of the jar is not visible.

Robert

 

[Steve H]

I'm loving this idea!! Are you actually fermenting them or just pickling them? I don't see an air lock, but the top of the jar is not visible.

Robert

I'm fermenting them. I'm using the burping lid. Can't wait to try them. This is only a pint jar to experiment with.

 

[JLeonard]

Thanks. Ann loves pickled beets. Me. Not so much. I fermented some carrots with Cubanelle peppers. Loved them. Are you fermenting the beets and carrots?

Yes sir. Got some jalapeños in with the carrots.

Jim

 

[Steve H]

Yes sir. Got some jalapeños in with the carrots.

Jim

That sounds good. I haven't fermented jalapenos yet. Not for snacking anyway. Just for hot sauce.

 

[JLeonard]

That sounds good. I haven't fermented jalapenos yet. Not for snacking anyway. Just for hot sauce.

Just one sliced to add a little heat to carrots.

Jim

 

[Steve H]

Just one sliced to add a little heat to carrots.

Jim

Ah. Kind of like what I did with the carrots and Cubanelle peppers. Though. Jalapenos are a tad warmer. I did them at roughly a 50/50 ratio.

 

[Steve H]

Cracked them open last night. And took some for work snack.

These are delicious! Just like little sauerkraut balls. Making a larger batch ASAP!

 

[chopsaw]

I bet those are good .

 

[Steve H]

I bet those are good .

They sure were!

 

[mike243]

I love Brussel sprouts, got the ugly farts from them 1 time and not sure why, hunting buddy told me never eat them before deer hunting the next day , these sound really good but what's the rebound lmao

 

[Steve H]

these sound really good but what's the rebound

So far. So good! But, night has just started!!

 

[cpaysonc]

Cracked them open last night. And took some for work snack.

View attachment 682886

These are delicious! Just like little sauerkraut balls. Making a larger batch ASAP!

Those look fantastic. Thanks for the inspiration. My wife just bought some brussells this afternoon. Time to take down the Korean fermenting vessel!

 

[Steve H]

Those look fantastic. Thanks for the inspiration. My wife just bought some brussells this afternoon. Time to take down the Korean fermenting vessel!

Thanks! And you're welcome. What type of vessel do you have?

 

[jcam222]

Cracked them open last night. And took some for work snack.

View attachment 682886

These are delicious! Just like little sauerkraut balls. Making a larger batch ASAP!

Look great Steve! I'm going to have to try it.

 

[Cajun Smokes]

Cracked them open last night. And took some for work snack.

View attachment 682886

These are delicious! Just like little sauerkraut balls. Making a larger batch ASAP!

Glad to hear they are good. Now I have to buy some this week. Questions, are they like refrigerator pickles to be kept in the fridge & do they soften up during fermentation?

 

[Steve H]

Look great Steve! I'm going to have to try it.

Thanks Jeff!

Glad to hear they are good. Now I have to buy some this week. Questions, are they like refrigerator pickles to be kept in the fridge & do they soften up during fermentation?

You can leave them to ferment on the counter until they reach the taste you want. These were fermented for about 2 weeks. Then I put them in the fridge to slow the fermentation. They remained firm and crunchy.

 

[Cajun Smokes]

Thanks Jeff!


You can leave them to ferment on the counter until they reach the taste you want. These were fermented for about 2 weeks. Then I put them in the fridge to slow the fermentation. They remained firm and crunchy.

Thanks Steve