- 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.
