Lacto-Fermented Brussels Sprouts With Garlic & Ginger

Lacto-Fermented Brussels Sprouts With Garlic & Ginger 🧄🫚🥬

These Brussels sprouts are an absolute flavor bomb that you simply must try—trust us, they'll leave you saying "yum" with every bite.

Brussels sprouts are a nutrient-dense cruciferous vegetable, packed with various vitamins, minerals, and other beneficial compounds.

Here are some key nutrients found in Brussels sprouts: 

Vitamin K: crucial for blood clotting and bone health. It plays a pivotal role in ensuring that calcium is properly utilized in the bones and doesn't accumulate in the arteries.

Vitamin C: a powerful antioxidant. It supports the immune system and aids in collagen formation for healthy skin.

Fiber: providing digestive health benefits. Fiber aids in maintaining regular bowel movements regulates blood sugar levels, and contributes to a feeling of fullness, which can be beneficial for weight management.

When fermented, Brussels sprouts undergo an additional nutrition boost, becoming rich in probiotics that contribute to a healthy gut microbiome.

Here's how to bring this mouthwatering dish to life:

✅ Ingredients:

• 1 cup water
• 1/2 pound Brussels sprouts (cut in half)
• 7g sea salt 
• 1 garlic clove (slices)
• 1 inch fresh ginger (sliced)

✅ Instructions:

1. Place Brussels sprouts, garlic and ginger into the Mason jar.
2. In a measuring cup or a jar, mix together water and salt. Stir to dissolve.
3. Pour the brine over your Brussels sprouts, leaving about 1-inch head space.
4. Weight them down with Pickle Pebble, pressing it firmly so everything is below the brine (if you have too many Brussels sprouts, you can remove a few to make sure all of them are below the brine level).
5. Place the Pickle Pipe on top and secure it with Tough Band.
6. Leave it in a dark spot such as a kitchen cupboard. Ferment for about 7-14 days. Taste it along the way and stop the fermentation when you like the flavour and texture.

Enjoy! 

*If you want to see a video of this recipe, click here.