Spicy Sprout Relish
This savory Fermented Brussels Sprouts relish combines the flavors of garlic and spicy chiles to give sprouts a tremendous unami of flavor!
Servings 64 servings
Ingredients
- 1.5. lbs brussels sprouts shredded
- 1 Tbsp sea salt
- 2 tsp red chili pepper flakes
- 2 tsp celery seed
- 6 cloves garlic
- 1 Tbsp peppercorns
Instructions
- Prepare two, clean and dry glass quart jars.
- In a large bowl, combine the sprouts with the celery seeds, peppercorns, garlic, sea salt, and red pepper flakes. With clean hands, work the salt and spices to blend thoroughly.
- Allow the mixture to sit and sweat for 30-45 minutes. The mixture should release its own natural liquid.
- Pack the mixture between two quart class jars, compress the mixture as you continue to add to the jars..
- Add a tiny bit of additional water to each jar, enough to cover the kraut. Top with fermentation weight or push a jelly jar in the mouth of each jar to allow the mixture to remain submerged in the brine.
- Cap loosely or use an airlock. Store on the counter at room temperature, out of direct sunlight, for at least 3 days or as long as 10 days.
- Transfer to the refrigerator and allow the relish to ferment for an additional week before eating.
Notes
- Recipe makes 2 quarts, or 64 servings (2 Tbsp per serving).