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–+ servings

Fermented Brussels Sprouts with Garlic and Ginger

A Full GAPS vegetable ferment made with halved Brussels sprouts, whole garlic, unpeeled ginger and a measured 5% mineral-salt brine.
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Minimum Fermentation 7 days
Total Time 7 days
Servings: 10 cups
Course: Condiment, Side Dish
Cuisine: American, Fermented, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups warm filtered water
  • 50 grams fine natural mineral salt for a 5% brine
  • 2 pounds Brussels sprouts washed, damaged leaves removed, and halved through the stem
  • 1 bulb fresh garlic peeled and left whole
  • 2 inches fresh ginger unpeeled, rinsed, and sliced or grated

Equipment

  • Large wide-mouth glass fermentation vessel
  • Glass fermentation weight
  • Airlock or self-venting pressure-aware closure
  • Digital kitchen scale
  • Glass or ceramic pitcher and stainless whisk
  • Knife, cutting board and stainless tongs

Method
 

  1. Wash the measured Brussels sprouts, remove damaged outer leaves, trim the dry stem ends, and halve every sprout through the stem.
  2. Peel the measured garlic and leave the cloves whole. Rinse the measured unpeeled ginger and slice or grate it.
  3. Whisk the measured mineral salt into the measured warm filtered water until completely dissolved.
  4. Pack the prepared sprouts, whole garlic and ginger tightly into the clean glass vessel, minimizing large air pockets.
  5. Pour the 5% brine over the vegetables. Press gently so trapped air rises. Keep the brine about 1/2 to 1 inch above the vegetables while leaving about 1 inch headspace below the rim.
  6. Place the glass fermentation weight over the vegetables so every solid remains completely below the brine.
  7. Fit the airlock or self-venting pressure-aware closure. Keep the vessel at room temperature out of direct sunlight for 7 to 14 days. Do not routinely open or burp an airlocked vessel.
  8. Begin the first sensory check within the 7-to-14-day window. The brine should taste pleasantly tart and the sprouts should be softened from raw while remaining firm rather than mushy.
  9. When that endpoint is reached, cover and refrigerate the ferment. Serve the sprouts, garlic and ginger as a condiment.

Notes

Full GAPS: This is a Full GAPS vegetable ferment made without vinegar, sugar, sweetener or commercial starter.
Fermentation: The 7-day custom time is the minimum. Use a 7-to-14-day window and refrigerate when the brine is pleasantly tart and the sprouts are softened but firm.
Scaling: The 2× control doubles the formula to about 20 cups. Use separate correctly sized vessels so submersion, headspace and weight fit remain correct.

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