52 Weeks of Bad A** Bacteria – Week 8 – Brine Pickled Brussels Sprouts by Melanie from Pickle Me Too

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Lacto-fermented Brussels Sprouts Recipe Follow Me on Pinterest

Today’s post is from my new friend Melanie Hoffman, author of Pickle Me Too. Melanie and I met at the first of the year, when I started my 52 Weeks series. She is also one of the newest members of the Nourished Living Network and I am so excited to get to know her better. When I heard about her recipe for lacto-fermented Brussels sprouts, I knew I had to have her share the recipe as week 8 of my series. I have a batch of this working their magic right now and I can’t wait to give them a try. It’s a fantastic twist on your regular cabbage ferments like kimchi or sauerkraut. So, without further adieu, please welcome Melanie to week 8 of some bad a** bacteria!

UPDATE 7/26/12: Neither Melanie, nor I, use whey as a starter for my ferments (learn why here). We also no longer use Mason jars for my ferments (learn why here). I personally use anaerobic fermenting jars exclusively and the improvement in the taste and texture of my ferments is unbelievable! I encourage everyone to take a look at the information regarding Mason jar ferments and come to a decision that best fits their family. I will be releasing updated versions of these recipes soon, as it applies to these jars. I recommend the anaerobic fermenting systems from my affiliate partner, The Probiotic Jar.

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Thank you, Jessica, for letting me take over your blog for the day! I was first introduced to Jessica when she announced her 52 Weeks of Bad A** Bacteria series and I knew I had found a friend, because I also have a fascination with fermentation. My blog, Pickle Me Too, revolves mainly around cultured foods (though I don’t restrict myself to just fermentation). I feature a ferment each week for Ferment Friday and this is one of the recipes that I created back in December.

At that time, I happened across a bag of organic Brussels Sprouts while on vacation (not something I normally would see in the stores back home) and knew I had to try fermenting them. Closely related to cabbage, they seemed a perfect vegetable to pickle. The best part about these, besides the awesome taste, is how cool they look in the jar.  

Follow Me on Pinterest Melanie is the creator and author of Pickle Me Too, a real foods blog that focuses on lacto-fermented foods. She is a homeschooling mom to 4 active boys, living life on a small hobby farm with 32 chickens, 1 cow, 2 goats, and 2 mouse hunting kittens. Her family follows the principles of the WAPF, with some modifications that include limiting grain consumption and avoiding gluten. She is one of the newest members of the Nourished Living Network and is excited to share her knowlege with her fellow bloggers and readers. You can keep up with her through her blog, or connect with her on Facebook or Pinterest.

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Discussion

13 comments

  1. sounds awesome…..I’l definitely give these a go!!

    reply 

    Sherry M
    Posted 02/27/12

  2. Sorry to sound like a novice – do you put a lid on it during the ferment or a coffee filter to breathe?

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    Renee
    Posted 02/27/12

  3. I have some brussel sprouts that have been in the fridge for about 2 weeks (I can’t get anyone in my house to eat them and I hate to waste them), do you think that I could try this with them?

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    Amy
    Posted 02/28/12

    • I don’t see why not. As long as they are still firm and not wilted, I think they’d be fine.

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      Jessica
      Posted 02/29/12

  4. I have never tried fermented Brussels sprouts! Do they taste similar to sauerkraut?

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    Starlene
    Posted 02/29/12

    • You know, I haven’t busted into my jar yet. When I poked one, it was still a little firm, so I thought I’d let them hang out in the fridge for another week or so. I’ll let you know how they taste! 🙂

      reply 

      Jessica
      Posted 02/29/12

  5. Having discovered the joy of Brussel sprouts in the last few years, I DEFINITELY want to try making up a batch of these.

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    Soli
    Posted 03/01/12

  6. Question:

    I tried fermenting halved raw brussels sprouts for one week in whey, sea salt and filtered water, but they were just too squeaky-crunchy. Now I am trying roasting them first, then fermenting them. Do you foresee any problems with this? Should I have fermented the raw ones longer to soften them up?

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    Sandy
    Posted 12/29/12

    • Hi Sandy – Thanks for stopping by. I would not recommend cooking the Brussels sprouts and then fermenting. That would negate the fermentation process by destroying the beneficial enzymes and bacteria in the raw veggie. You could always ferment them for longer. I found that these tasted better after they had sat in the fridge for a couple of weeks after the initial fermentation. They were still crunchy, but the longer they ferment, the softer they will be. Does that help? 🙂

      reply 

      Jessica
      Posted 12/30/12

  7. SO…if you aren’t using whey…you just use the rest of the ingredients as listed, and you need more time? Same amount of time? I would love to be able to just pickle without needing extra special ingredients I might not have on hand…THANK YOU!

    reply 

    april
    Posted 09/19/13

    • Hi April – I really need to get an updated version of this recipe up. I do skip the whey and I use a 2% brine, which is 19 grams of sea salt to 1 quart of water. The time frame should still be the same. It will depend on the temperature of your house. Using the brine method really helps solidify things, because you don’t need to worry about have extra ingredients or starters. Hope that helps! 🙂

      reply 

      Jessica
      Posted 09/20/13

  8. I have two gallons of brussel sprouts that I blanched & froze a few weeks. Could I use those for this? Or did the blanching ruin them for this purpose?

    reply 

    Jo Reliime
    Posted 10/29/14

    • Hi Jo – No, you will need to use fresh vegetables only to ensure proper fermentation. Hope that helps!

      reply 

      Jessica Espinoza
      Posted 10/31/14

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