Photo by Fotolia/fishbowl
Try making sauerkraut with homegrown Brussels sprouts.
Ingredients
- Shredded cabbage
- Shredded sprouts (or mix the two together)
- Garlic cloves
- Pickling salt
- 1 Crock
Directions
- Shred the cabbage as you would for sauerkraut, the finer the “strings” the better. The Brussels sprouts should be sliced or shredded paper thin with stems intact.
- Scatter over this one pound of shredded sprouts (or mix the two together). Add a few sliced cloves of garlic and scatter 1-1/2 tablespoons of pickling salt over the top.
- Repeat with another layer of cabbage, Brussels sprouts, garlic, and salt, and continue in this fashion until you have filled a sterilized crock about 3/4 full.
- Press down with a weight and add enough untreated spring water to cover the dish or plate. Add 2 extra tablespoons of salt, cover, and let the mixture undergo the same fermentation process as cabbage.
- The vegetables should develop a white scum after about 1 to 2 weeks; this is a good sign. However, skim it off. If the vegetables smell or taste too sour, add a little more salt. Allow 1 month, then drain the vegetables from the liquid, discard the liquid (or reuse it instead of spring water as starter for another batch). When the process is completed the vegetables will have a flavor and aroma similar to Polish cucumber pickles, especially if you add dill blossoms along with the garlic.
