Step 1

Prepare the Brussel Sprouts - rinse the Brussel Sprouts and remove any unhealthy looking leaves. Cut off the stump end if they are showing signs of a lack of freshness.

Step 2

Cut the Brussel Sprouts - Using the slicing blade of a food processor (you can do this by hand with a knife if you prefer), slice the Brussel Sprouts. You'll end up with a lot of pieces that are about 1/8" thick, and also a lot of shredded pieces. Don't discard any of it.

Step 3

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Step 4

Toss with the salt - Place the prepared Brussel Sprouts in a bowl, and sprinkle on the salt, doing your best to disperse the salt evenly.

Step 5

Allow to sweat - I know people like to use the expression "don't sweat it," but in fermentation and in this recipe, let the vegetables sit for an hour or so until they begin to sweat.

Step 6

Toss with fresh herbs - If you don't have fresh herbs, you can use dry, but I think you'll enjoy the nuance of having fresh herbs.

Step 7

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Step 8

Place in fermentation vessel - especially when making smaller batches, I love fermenting in mason jars topped with an airlock. For this recipe, a 1 quart mason jar was just the right size. I used one of [these airlocks|http://amzn.to/2ky6Tvy

Step 9

] which I'm happy to recommend to you. If you use these, you'll need to get the Recap Wide Mouth Pour Lid as well.

Step 10

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Step 11

Wait impatiently - These were delicious with a nice toothy bite after 2 weeks fermentation time. If you go longer, they'll be fine I'm certain, but my experience with Brussel Sprouts is that the lactobacillus with make them get more and more sour which doesn't necessarily add to the more savory flavorings that make this dish so wonderful.

Step 12

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