I have always been one of “those” peple who enjoyed eating smelly foods. I love things like Blue Cheese, Anchovies, Yogurt, Kimchee, Blind Robins, Limburger Cheese, Kombucha, and Sauerkraut. The smellier the better. Recently you may have heard the hype involving the health benefits of Fermented Foods. What are Fermented Foods? Fermented foods are foods that have been through a process of lactofermentation where natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b vitamins, Omega-3 fatty acids, and various strains of probiotics. Fermented foods have also been shown to preserve nutrients in food and break the food down to a more digestible form.
People all over the world have been eating Fermented Foods for years, from Sauerkraut in Germany to Kimchee in Korea and everywhere in between. Sadly, with the advances in technology and food preparation, these time-honored traditional foods have been largely lost in our society.
But I’m bringing sexy back!
Fermented Foods taste great and really grow on you! So here are 2 different, simple, and tasty variations on 1 old Fermented Food Standby (Sauerkraut). It is with great pleasure that I introduce you now to “Brussel Kraut” and “Sprout Kraut.”
They are both easy to make, good for you, and they both smell! All you need is just a little patience! If the great Axl Rose were to make some of this stuff he would say:
“Make it slow, It’ll work itself out fine
All you need is just a little patience
Salt and time, make it slow
And it will come together fine
All you need is just a little patience”
HA HA HA. Anyway, try these on for size. You’ll be glad you did.
Get yourself a clean glass jar with a sealable lid, sanitized of course!
Tear off any discolored loose outer leaves from the Brussels sprouts.
Cut the bottom stem end off of them and cut them in half from top to bottom.
Lay the cut side down and cut into strips, about 1/8” thick.
Separate the slices into shreds. You will need 4 Cups for this recipe.
Put shreds in mixing bowl and add salt. With clean or sanitary gloved hands, massage the salt into the shreds thoroughly, until the volume of the shreds is reduced by almost ½.
Layer the shredded Brussels Sprouts into the jar, a quarter of the shreds at a time. Place some of the crushed garlic on top, then sprinkle with some of the crushed red pepper, black pepper, and celery seeds. Repeat this process until all of the ingredients are in the jar, lightly packing the shreds down after each addition.
Add enough filtered water to cover the shreds. There should be about 1” between the top of the cabbage and the rim of the jar.
Loosely cover the jar.
Store at room temperature out of direct light for 7 days, or until the kraut begins to bubble (ferment).
Inspect the Kraut every day, pressing the kraut down into the juice. Remove any off colored cabbage that may appear. Smell it every day. If it smells clean but sour it’ll be good. If it smells bad or rotten it probably won’t end well. After a week or whenever you’ve reached the desired level of sourness, seal the jar, transfer to the refrigerator and continue to age for 3 to 4 weeks before eating.
Rinse bean sprouts well and place in clean, sanitized jar with sealable lid.
Top with smashed Garlic.
Combine Filtered Water and Kosher Salt and stir until salt is dissolved.
Pour this salt water in the jar to cover the bean sprouts.
Cover jar tightly and keep at room temperature, out of direct light for about 5 days.
Inspect the “sprout kraut” every day, pressing the kraut down into the juice. Remove any off colored sprouts that may appear. Smell it every day. If it smells clean but sour it’ll be good. If it smells bad or rotten it probably won’t end well. After a week or whenever you’ve reached the desired level of sourness, seal the jar, transfer to the refrigerator and continue to age for 3 to 4 weeks before eating. Try either of these on your favorite Hot Dog, Rueben, Pizza, Sausage, Hamburger, Pierogies, Roasted Pork, with Apples as a slaw…..Ribs, Halupkis, Haluski….
Its all good!