Step 1

In large dish with pour spout whisk together water and sea salt, stir to dissolve. Set aside.

Step 2

Place Brussels sprouts, garlic and ginger into preferred fermenting container(s). (See fermenting container options below in Recipe Notes.) Pack pieces in tightly (to the neck if using canning jars).

Step 3

Pour salted water over Brussels sprouts. Press firmly on solids, so water rises above and air bubbles are released. You want the brine to come about 1/2-1 inch above the vegetable pieces but still leave 1 inch head space if using jars.

Step 4

Weight with fermenting weights (see link below in Recipe notes) or preferred weight.

Step 5

Lightly seal lid(s), and place in warmest location possible for 7-14 days, depending on warmth of location. Check the veggies every 2 days or so to make sure they're staying below the brine.

Step 6

They're done when the liquid is no longer very bubbly, when the Brussels sprouts are nicely tart/vinegary, to your taste.

Step 7

Transfer to refrigerator, and serve as a condiment. The flavor will continue to improve and develop. Any extra brine you don't wish to drink can be used to ferment in other recipes. (See my Sourdough Grain-free Waffle recipe. The brine is used to reduce phytates in cassava flour. It's great to have extra brine on hand!)