Recipe: Brussel sprouts with garlic and pepper corns
Made: 2022-10-26
_Tasted 2022-10-31 (5 days)__: Light cloudiness visible in the jar. Brussel sprouts are very crunchy and raw, not very sour yet. Definitely need longer.
Tasted 2022-11-06 (11 days): Stopped bubbling a few days ago. Now just a bit murky, but doesn’t look very active. Sprouts are still crunchy. Nicely sour and a distinct pickled giant capers taste. I’ll leave it a bit longer to see if the taste gets more complex and the sprouts a tiny bit softer.
Harvested 2022-11-08 (13 days): Still have nice shape and light green colour. Place in fridge.
Conclusion: Taste is delicious, especially after a few days/weeks in the fridge. The sprouts are crunchy, sour, slightly cabbagy and very slightly spicy from the green chilies. Maybe only cutting them in half resulted in too large pieces - next time try quarters. Will definitely make again!
Made: 2022-12-24
I followed the recipe above, but cut the sprouts into quarters and put them into three jars:
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- peppercorns and green chilies
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- Nigella seeds
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- pul biber (Aleppo pepper)
Fermentation time: 13 days
Made: 2024-12-25
- 3.5% brine
- Brussel sprouts, halved
- A few black pepper corns
Leave for 14 days.