Brussel Sprout Sauerkraut
Fermentation has been undergoing something of a renaissance in recent years with the three K's (kimchi, kefir and kombucha) on everybody's lips.
Get straight to the recipe:
You can add kraut to that list this Christmas, with this delicious recipe for a seasonal Sauerkraut from the Community Farm.
This festive version ferments Brussels sprouts instead of cabbage and makes a magical 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, then leave overnight.
The following day, 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.
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