Guest guest Posted January 29, 2011 Report Share Posted January 29, 2011 When I made them, I just packed them into a jar (so they wouldn't float) and poured brine over them. They fermented fine. They can be eaten whole or chopped into some other dish. The brine I make is: 1quart water, 2T salt, 2T vinegar, boiled and cooled. On Sat, Jan 29, 2011 at 4:35 PM, Sabina <waterfalling@...> wrote: > Greetings oh knowledgeable ones, > > We have an excessive amount of brussel sprouts this year, and I saw mention > of fermenting in the same manner as cucumbers are, can someone lend their > experience of this for me? These are my current questions; do I prepare a > brine with a salt ratio that I like, adding other spices to my taste, and > cut the excess bottom off? Despite just being harvested? Shall I wilt them > like I do the whole cuke with salt and a soaking in water or ice bath for a > few hours or more? Or shall I just experiment? Any advice will be most > appreciated! > > Thanks! > > -- > Sabina > > / <http://eatingoffthefoodgrid.blogspot.com/> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2011 Report Share Posted January 29, 2011 , Are they good? Or so so? Kathleen " Do just once what others say you can't do, and you will never pay attention to their limitations again. " R. Cook ________________________________ From: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2011 Report Share Posted January 29, 2011 They are good. About like kraut. Good in soup or stir-fry, but probably more nutritious than the paler kinds of kraut. On Sat, Jan 29, 2011 at 6:49 PM, Kathleen <kathleencsa@...> wrote: > , > > Are they good? Or so so? > > Kathleen > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2011 Report Share Posted January 29, 2011 thanks , I'll give it a try. On Sat, Jan 29, 2011 at 6:06 PM, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2011 Report Share Posted January 30, 2011 When I made " raw " brussel sprout pickels, I washed them, packed them into a sterilized jar with a whole washed jalapeno with the stem cut off and peeled garlic, then poured boiling hot salted vinegar/water and put on the top and ring (which vacuum-sealed because of the heat of the water). After the jar cooled enough, I put it in the fridge and let it sit for 2 months. The " pickels " are fabulous -- crunchy, hot, and spicy (rinse to remove the vinegar and salt, to taste). I then put on the white plastic jar cover and keep them in the fridge. I have been eating them off and on for over a year. They improve with age. I also have asparagus I did and it's fabulous in salads. And some sweet peppers which smell so spicy-delicious, just opening the jar makes your mouth water. But my very favorite was the okra!!! And, next time, I'm going to do a bunch of garlic by itself -- everyone loves that. Pam McClure Redwood City, CA Quote Link to comment Share on other sites More sharing options...
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