Those baby cabbages....

[Steve H]

Better known as Brussel sprouts. I found some at a farmers market. And got to thinking that it was way overdue for fermented Brussel sprouts.

Two pounds cleaned and trimmed. Then halved. Into the jars with a brine of filtered water, fennel, dill seeds, garlic, and pickling salt. In about three weeks I'll be munching!

 

[chopsaw]

Kraut balls !

 

[SmokinEdge]

Now that’s a great start for some great flavor. Love those little cabbage.

 

[Steve H]

Kraut balls !

Lol! Yup!

Now that’s a great start for some great flavor. Love those little cabbage.

These are so good.

 

[02ebz06]

Never had fermented ones, but did have some regular ones today.

 

[chopsaw]

I bet those are good . I use regular in " Beef and Broccoli " Because I don't like broccoli . Sprouts are good in that .
How would those be just pickled ?

 

[bill ace 350]

Steve H., I love your posts but a hard pass for me!

Never developed a liking for them!

 

[schlotz]

It might be because of how they were served. Way too many have cooked them to mush. Quite nasty! Outer leaves are more bitter as well. Pull off the darker outer leaves, slice in half, put in a pot of boiling water with chicken bouillon for 6min 30 sec (no more), drain, add 1 tbs of butter and stir. Serve with freshly grated parmesan reggiano on top.

 

[Steve H]

I bet those are good . I use regular in " Beef and Broccoli " Because I don't like broccoli . Sprouts are good in that .
How would those be just pickled ?

About the same. I just think the fermented ones taste better..

Steve H., I love your posts but a hard pass for me!

Never developed a liking for them!

Thanks!

It might be because of how they were served. Way too many have cooked them to mush. Quite nasty! Outer leaves are more bitter as well. Pull off the darker outer leaves, slice in half, put in a pot of boiling water with chicken bouillon for 6min 30 sec (no more), drain, add 1 tbs of butter and stir. Serve with freshly grated parmesan reggiano on top.

Yup! I don't slice in half unless I'm pan frying them with salt pork and onions.

 

[chopsaw]

I like 'em on the grill pan with potatoes and carrots .

Gas or pellet grill , then a drizzle of Mike's hot honey at the table .

 

[Winterrider]

^^^^ this^^^^

 

[sawhorseray]

It might be because of how they were served. Way too many have cooked them to mush. Quite nasty! Outer leaves are more bitter as well. Pull off the darker outer leaves, slice in half, put in a pot of boiling water with chicken bouillon for 6min 30 sec (no more), drain, add 1 tbs of butter and stir. Serve with freshly grated parmesan reggiano on top.

I'M GIVING THIS A SHOT, USUALLY STEAM SPROUTS, KIND OF A CRAPSHOOT. RAY

 

[schlotz]

I'M GIVING THIS A SHOT, USUALLY STEAM SPROUTS, KIND OF A CRAPSHOOT. RAY

To key points, remove the other leaves (I start by cutting off the ends) and don't cook longer than 6m30s. Depending on size I sometimes go a bit less time if they are somewhat smaller.