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Fermented Brussels Sprouts

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These lacto fermented brussels sprouts is a tangy, salty, tasty snack that is probiotic! Fermented brussels sprouts remains crunchy during the fermentation process- perfect if you are looking for a crunchy, salty snack!

I started fermenting my produce over the years so I could introduce more probiotics into my diet. A happy gut is the key to healthy and happy body.
Resources like ‘Wildcrafting Fermentation’ and ‘The Noma Guide to Fermentation‘ have been very helpful in my fermentation journey. Those books helped give me the building blocks for developing this recipe. If you are fascinated by fermentation like me- I highly recommend those books!

a jar of fermented brussels sprouts
The 2% salt brine turns pink when you use a red cabbage leaf to weigh the ingredients down.

How to Ferment Brussels Sprouts

To begin, gather all your equipment and ingredients. You’ll need a fermentation jar or crock, fermentation weights, 12 oz of brussels sprouts, 4 cups of water, 1 ½ tbs of sea salt, 1 bay leaf, 3 cloves of garlic, and a large cabbage leaf.

  • First, clean the brussels sprouts and remove any dirty leaves.
  • Next, in a large clean jar, add the water, salt, bay leaf, and 3 cloves of peeled garlic.
  • Then, add the brussels sprouts and cover them with the cabbage leaf, which will help prevent anything from floating to the surface.
  • Finally, top with fermentation weights so that everything is fully submerged.

Leave the jar in a cool, dark place for 3-12 weeks. After three weeks, the brussels sprouts will be crunchy and slightly sour and salty. At twelve weeks, the brussels sprouts will be slightly softer (but still with a slight crunch) and will be sourer and saltier.

But why stop at just 12 weeks when you can ferment for even longer?

Fermenting for a period of 24 weeks, for example, will make brussels sprouts even more sour, salty and flavorful. This recipe is very flexible, and you can experiment with the fermentation time to suit your taste.

cut brussels sprouts on a cutting board

Preventing Contamination

Fermenting foods at home can be a fun and delicious way to preserve them, but it’s important to keep in mind that fermentation can also create the perfect environment for harmful bacteria to grow if not done properly. In order to prevent contamination and ensure that your fermented foods are safe to eat, here are a few tips to keep in mind:

  • Cleanliness is key! Make sure that all of your equipment, utensils, and surfaces are clean before beginning your fermentation process.
  • Use the right amount of salt. Salt helps to prevent the growth of harmful bacteria and to preserve the fermented food. Follow the recipe guidelines for the right amount of salt
  • Keep everything submerged. As the fermentation process is anaerobic, and means oxygen should be exclude, so use fermentation weights and a cabbage leaf, to keep everything submerged.
  • Keep the temperature consistent. Fermentation should take place at around room temperature. Avoid storing your jar in a location that gets too hot or too cold.
  • Check for mold. Keep an eye on your fermentation jar for signs of mold or other discoloration. If you notice anything suspicious, discard the contents immediately.

By following these tips, you can ensure that your fermented foods are safe to eat, and enjoy all the delicious and healthy benefits of fermentation.

A fermentation jar on a wooden table that is filled with a clear brine, a cabbage leaf, and brussels sprouts

How to Serve Fermented Brussels Sprouts

The flavor of fermented brussels sprouts is very similar to a pickle. It has more of a crunch to it but has the same salty and sour flavor. It is great served with olives, pickles, and fruits for cocktail hour or as part of your charcutier board.

Another way to serve these brussels sprouts is to bread them and fry them! Think of breaded and fried pickles- it would be like a crunchier version of that.

Personally, I enjoy snacking on the fermented brussels sprouts as a snack on their own. It’s a fun and easy way to incorporate probiotics into your diet- and it tastes great!

A glass fermentation jar filled with a pink brine and brussels sprouts.

Looking for more Vegetable Sides?

a jar filled with brine with brussels sprouts on a wooden table

Fermented Brussels Sprouts

Lacto Fermented Brussels Sprouts
Print Recipe
CourseSnack, Snacks, Vegan Recipes, Vegan Staples



  • 12 oz Brussels Sprouts
  • 4 Cups Water
  • 1 ½ tbs Sea Salt
  • 1 Bay Leaf
  • 3 Cloves Garlic peeled
  • 1 large Cabbage leaf Large enough to cover the brussels sprouts in the jar


  • Clean your brussels sprouts and remove any dirty leaves
  • In a large clean jar add the water, salt, bay leaf, and 3 cloves of peeled garlic
  • Add the brussels sprouts and cover with the cabbage leaf, this is to help prevent anything from floating to the surface.
    Top with fermentation weights so everything is fully submerged
  • Leave in a cool, dark place for 3-12 weeks.
    At three weeks the brussels sprouts will be crunchy and slightly sour and salty.
    At twelve weeks the brussels sprouts will be slightly softer (they still have a slight crunch) but will be sour and salty.

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By on January 17th, 2023

About Jessica Flowers

Jess Flowers is a multimedia specialist who creates vegan recipes using local and wild ingredients. Being plant based for over a decade, it is her mission to share delicious recipes that are made without animal products!

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