Sauersprout (or Brusselkraut!)

Introduction

A festive spin on Sauerkraut, Sauersprout (or Brusselkraut!) from our vegetable connoisseur Crow. 

A simple combination of Brussels sprouts, carrot, salt, caraway seed, and time. The salt flavours and preserves the Brussels sprouts as they begin to ferment and create that probiotic bacteria we hear is so good for us. It's important to keep the mixture covered in liquid as it ferments to keep bad bacteria out. In less than 2 weeks after Christmas you'll have some super healthy Sauersprout!

Ingredients

1 kg Brussels sprouts 

1 medium carrot

1 tablespoon salt

1 tablespoon caraway seeds

Method

1. Prepare the Brussels sprouts by removing the outer leaves

2. Slice thinly with a sharp knife or mandoline.

3. Add a large carrot, grated

4. Either use the 1 TBSP of salt listed or for a more accurate amount pop the mix on the scales to work out how much salt to add. The brine needs to be just right to let a ferment happen. However many grams it weighs, multiply it by 0.02 to equal the grams of salt you need. Crow explains how he worked his out:

"I had 728 grams of prepared sprout mix so this was my working out. 728 × 0.02 = 14.56 grams of salt. I rounded down to 14 grams"

5. Add the salt to the mix and work it about to extract the moisture from the mix. Leave it for 10 minutes and then squash it about again. The resulting mix should be very wet now.

6. Add the caraway seeds and mix

7. Pack it tightly into a 1 litre clip top jar. (you use a clip top jar so the pressure can release, alternatively you can cover your jar with a cloth and secure with a rubber band). Tuck a cabbage leaf over the top of the mix and add a glass pudding pot into the jar to push it down (basically something to keep the sprouts pressed down).

8. For the first 24 hours, press the Brussels sprouts with the pudding pot several times.

9. After 24 hours, if the Brussels sprouts are not covered with liquid, dissolve 1 teaspoon of salt in a cup of water and add enough to each jar to cover the Brussels sprouts.

10. For the next 3 to 10 days, keep the sauerkraut in a cool, dark place - 65°F to 75°F.

11. Each day, check the sauerkraut. Press down any Brussels sprouts that have floated to the top. While it's fermenting, you'll see bubbles and perhaps white scum. Don't worry, this is normal. If you see any mold develop, skim it off right away.

12. After 3 days, start tasting the sauerkraut. When it suits your taste, remove the small pudding jar, screw on the cap and refrigerate.

Your sauerkraut will keep in the refrigerator for 2 months or longer.

 

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