Hands On Time: 15 minutes
Total Time: 120 hours and 15 minutes
1 pound Brussels sprouts, shredded
2 teaspoons kosher salt
1 teaspoon caraway seeds
In a large mixing bowl, combine all of the ingredients. With clean hands, massage and squeeze the Brussels sprouts until they become limp and watery, 5 to 7 minutes. Place the entire contents of the bowl in large jars with tight-fitting lids. Use clean weights, such as weighted disks from a fermentation kit, to keep the sprouts submerged in the liquid. Cover the jar and store in a cool, dark place, preferably around 65 degrees.
Check the kraut after 24 hours. If the Brussels sprouts are not covered with liquid, dissolve 1 teaspoon of salt in 1 cup of water and add enough to each jar to cover the Brussels sprouts. Store for another four days, checking daily to see if any black mold has formed. If so, skim it off immediately and ensure that the Brussels are submerged in liquid. Bubbles and a small amount of white scum is perfectly normal.
After a total of five days, remove the weights. Reseal the jar and refrigerate. The sauerkraut will keep in the refrigerator for up to two months.
About the recipe
Using Brussels sprouts to make sauerkraut as a substitute for the more traditional cabbage allows you to make a much smaller batch of kraut, but with a slightly more pronounced flavor.
The key to success is making sure the Brussels sprouts have given off enough moisture to appear “wet,” then keeping the sprouts completely submerged in their own liquid. One of the weighted disks from a home fermentation kit works nicely. Making sure your jar is airtight will prevent any mold from forming. After 24 hours, if the Brussels sprouts are not covered with liquid, dissolve 1 teaspoon of salt in 1 cup of water and add enough to each jar to cover the Brussels sprouts.