Brussel Sprout brining/fermenting

[Guest guest]

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!

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Sabina