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Sprout Kraut

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:

Read the Ingredients

Discover the Method

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. 

Keen to learn more planet-friendly, zero waste ways of cooking? 

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