Jump to content
RemedySpot.com

Re: Brussel Sprout brining/fermenting

Rate this topic


Guest guest

Recommended Posts

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/>

Link to comment
Share on other sites

,

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:

Link to comment
Share on other sites

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

>

>

>

>

Link to comment
Share on other sites

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

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...