Fermented Brussel Sprouts

Prep time:  20 minutes
Cooking time:  0 minutes
Yields:  20 people

1 lb fresh, organic brussel sprouts, washed and cut in half
1 tbs sea salt
1/2 tsp whey (optional, if you skip the whey, add another tsp salt)
2 cloves garlic, peeled and smashed
2 tsp dried dill
water, filtered


Add brussel sprouts to a 1 qt mason jar, then add other ingredients. Cover with filtered water. Close jar and label with date. Let the jar set on your counter for a week undisturbed, then open and taste. If the brussel sprouts don’t seem sour enough, reseal and leave out a couple more days until they taste the way you want. If they taste good, keep the jar in the refrigerator.


These taste a lot like dill pickles. If you like a little heat, add a pinch of red pepper flakes to spice it up a bit. Fermented foods are an excellent source of good bacteria. You should try to incorporate them into your diet every day. This is one way to add more fermented foods – great with a sandwich or salad.


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