This festive version of sauerkraut ferments Brussels sprouts instead of cabbage, lovely as an addition to the Christmas cheese board.
- 300g sprouts
- 2 tsp salt
- 1 tbsp caraway seeds
- A few peppercorns (you can also add some sliced garlic and chilli for a little extra punch)
Finely shred 300g sprouts. Add 2 tsp salt, 1 tbsp caraway seeds and a few peppercorns (you can also add some sliced garlic and chilli for a little extra punch). Massage for 5 minutes to release the liquid from the sprouts. Pack the sprouts into a jar (roughly 400ml) and weigh them down with a small tumbler. Leave overnight; the sprouts should have released enough liquid for them to be just submerged, if not add a little water so they’re covered when pressed down. Leave, with the weight still pressing down and the lid off the jar, in a cool dark place for up to a week. Stir occasionally. It’ll start to ferment in a few days. Taste every day. When it becomes sour put the lid on and store in the fridge, the flavour will develop with time.