Sprout Kraut

Name: Sprout Kraut
Total time: PT0D0H0M
Yield: makes about 3 cups
Ingredients: 1 lb. Brussels sprouts (about 35), trimmed and cut in half through root end; 1 ⁄ 4 cup packed dill fronds; 2 tbsp. whole black peppercorns; 4 cloves garlic, crushed; 3 dried chiles de árbol; 1 ⁄ 4 cup kosher salt

Serves
makes about 3 cups

HELEN ROSNER

For a twist on traditional sauerkraut, cookbook author Karen Solomon likes to soak Brussels sprouts in a briny mixture of peppercorn, dill, garlic, and chiles. This recipe originally ran with our web-exclusive series Preserve the Season.

Ingredients

1 lb. Brussels sprouts (about 35), trimmed and cut in half through root end
¹⁄₄ cup packed dill fronds
2 tbsp. whole black peppercorns
4 cloves garlic, crushed
3 dried chiles de árbol
¹⁄₄ cup kosher salt

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Instructions

Step 1

Place sprouts, dill, peppercorns, garlic, and chiles in a 2-qt. glass jar; set aside. Whisk salt and 4 1⁄2 cups water in a bowl until salt is almost dissolved, making a brine. Pour 3 cups brine over sprouts; pour remaining brine into a resealable plastic sandwich bag, and place the bag on top of the sprouts to keep them submerged. Drape a large kitchen towel over the jar and let sit at room temperature (ideally 70°–75°) until sprouts have cured to your taste, about 3–4 weeks. Once kraut is soured, cover jar with lid and refrigerate for up to 2 months.