Brussels sprouts are a common vegetable in winter stores. And we grow it in our garden. I often combine Brussels sprouts with other vegetables in hot salads, soups and stews. But most of all I like Brussels sprouts as a raw pickle – crispy and slightly sour in taste, with a faint aroma of rosemary and long pepper!
I like the specific aroma and taste of Brussels sprouts, which is why it is often present in our daily menu in winter. There is a slightly bitter taste when cooking, so I usually combine it with naturally sweet vegetables such as pumpkin, carrots or potatoes. 2 years ago I decided to experiment and subject Brussels sprouts to wild fermentation with salt and water only. Pleasant sour taste and light crunchiness, rich aroma without a trace of bitterness. I liked the fermented Brussels sprouts, but I wanted to soften its specific taste and aroma.
I continued with the experiments, adding different spices and herbs to the fermentation each time. This is how I came up with the recipe for Raw pickled “Brussels sprouts” with rosemary and long pepper. Pleasant sour taste with light salinity, mild aroma of cabbage and rosemary, complemented by the subtle sweet aroma of long pepper and hawthorn. Thus fermented Brussels sprouts are slightly crunchy, but without the specific toughness and bitterness.
Raw pickled ”Brussels sprouts”
Course: Food in jars, Recipes780
грама10
minutes10
minutes327.60
ккалFermented Brussels sprouts with rosemary
INGREDIENTS
780 g Brussels sprouts
40 g ginger root
15 g dried hawthorn fruit
5 g fresh rosemary stalk
5 g long pepper /pippali/
25 g Himalayan pink salt
600 ml. filtered water
1 piece. glass jar of 2 liters
1 piece. pressing disc
1 piece. jar cap
COOKING INSTRUCTIONS
- With a kitchen scale I measure all the ingredients from the recipe separately. I wash the glass jar and the pressing disc with warm water and dish detergent. I set aside to drain and cool.
- I wash the Brussels sprouts, drain well and cut each in half lengthwise. I cut the rosemary stalks into 5 cm pieces. I peel the ginger root, wash it and cut it into thin slices.
- At the bottom of the glass jar I put 3 sprigs of rosemary, 3 thin slices of ginger and a few dried hawthorn berries. On top I put the sliced Brussels sprouts, arranging the pieces tightly next to each other. I add rosemary stalks and slices of ginger root, dried hawthorn berries and long pepper together with the chopped Brussels sprouts to fill the jar. I add salt and pour water over it, and I put the press disc on top. I screw the cap on and turn the jar upside down several times. I unscrew the cap, but leave it on top of the jar.
- I put the glass jar in a warm and dark place in the kitchen to ferment. The next day I screw the cap well again and turn the jar upside down several times. I leave the jar with the lid unscrewed so that air can enter it. I do this every day – by shaking the jar, the salt is distributed evenly in the jar and the fermentation proceeds better.
- Brussels sprouts ferment at 18°C for 8 days and then I put the jar in the fridge – so it can be stored for up to 30 days.
- I serve raw pickled Brussels sprouts as an addition to other dishes.
NOTES
- Nutritional value per 100 g. product:
- Energy value – 42 kcal
- Protein – 4.00 g
- Carbohydrates – 4.00 g
- Fat – 0.00 g
- Fiber – 4.00 g
- The raw pickle is fermented at 18°C for 8 days
