200 brussels sprouts
1 tbsp caraway seeds
1/2 tbsp sea salt
1 jar with a lid, sterilized
- Pre-heat oven to 110 degrees Celsius.
- Slice the brussel sprouts as thinly as you can, holding the small end that meets the plant to secure a good grip.
- Place the sliced brussels sprouts and salt into a large bowl or container and massage the salt into the sprouts for 3-5 minutes.
- Once the sprouts start to drop some of their liquid, set aside and cover for 15 minutes. After this, flavours or ingredients may be added (apple, fresh chili, any herbs or spices).
- Place in oven for 10-15 minutes.
- Let it cool slightly, then start pushing the sprouts into the bottom of the jar and layer until about 2-3cm from the top.
- Push down on top of the kraut. Water should start to come to the top. Top up with a small amount of water if necessary - there needs to be enough water to keep the kraut covered but not enough to fill the top of the jar.
- Place the jar in a dark cool place for 2 days. After the first day you must ‘burp’ the jar - this releases any gas trapped in the jar. Repeat every 2 days until a ‘sour’ flavour has developed. This usually takes 4-5 days.
- Once you are happy with the flavor, place in the fridge and it’s ready to eat.