For our last webinar of the year, Edward Joy delivered a presentation on Brassica’s and of course, what brassica could be be suitably placed under the spotlight than the humble sprout!
Whilst talking through the historical use of Brassica’s, both in the kitchen and apothacary, Edward prepared a seasonal treat; Sprout Sauerkraut. Perhaps an unlikely addition to the Christmas table, but this cruciferous vegetable gets so much attention put onto it, but is largely eaten for one meal of the year.
All brassicas are extraordinary, with an impressive nutrient profile, but to give sprouts a wider birth and in the hope they can be enjoyed more thoroughly throughout the year, here is our Fermented Sprout recipe. We hope you enjoy!
You can easily adapt this recipe to your own tastes or alter the quantities according to whatever size jar you have available. Just ensure tablespoons or 40g salt per 500g sprouts.
750g Brussel Sprouts
3 Tablespoons Sea Salt
2 Green Chillies’
Half a Bulb of Garlic (at least 6 cloves) crushed and chopped
20g Fresh Ginger
1 teaspoon dry ginger
1.5 litres Mineral Water.
Chop the sprouts into halves, removing any loose leaves. Once prepared, wash with cold water.
Chop up 2 green chillies, keeping some of the seeds and mix together with the sprouts.
Combine the salt, garlic, fresh ginger and dry ginger in a separate bowl.
Add the sprouts and chillies to a large (2 Litre) Kilner Jar in layers, sprinkling the salt mix onto each layer.
When just over 3 quarters full, add the water, pouring enough to cover the sprouts. We used a small glass jar inside the kilner to press the sprouts down below the water line, which works well.
Leave the jar, tightly sealed, in a dark place with a regular ambient temperature.
The sprouts must be left to fully ferment for a 6 week to 2 month period. You may like to open the jar every couple of weeks to release and excess gas.
Enjoy!