Step 1

Mix the salt and water in the bottom of a 1-quart (1 L) jar.

Step 2

Decide if the Brussel sprouts are going to be fermented whole or in half. I don’t recommend doing a mix of both because they won’t ferment at the same rate. See the section above for more details.

Step 3

Don’t use any sprouts with bad spots. Slice a little bit off the bottom of the sprouts. Peel off any loose leaves. Wash the sprouts and pack them into the jar.

Step 4

Add more water if necessary to completely submerge the sprouts. Use a weight to keep the sprouts below the brine and leave 1-inch of headroom.

Step 5

Cap with a loose-fitting lid that will allow gas to escape. See notes for more details.

Step 6

Ferment in a cupboard for at least 2 weeks and up to 6 months (for whole sprouts).