Fermented Brussels Sprouts

Should you ferment Brussel sprouts in halves or wholes. Practical advice

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5 from 4 reviews

Fermented Brussels sprouts are salty, sour and tangy. Perfect as a side dish or diced up as a condiment. See the section above for 5 different flavour options.


Units Scale
  • 1 Tbsp salt (non-iodized)
  • 1 cup chlorine-free water (enough to cover)
  • 1 lb of Brussels sprouts.
  • Flavors (see the section above)


  1. Mix the salt and water in the bottom of a 1-quart (1 L) jar. 
  2. Decide if the Brussels sprouts are going to be fermented whole or in half. I don’t recommend doing a mix of both because they won’t ferment at the same rate. See the section above for more details.
  3. Don’t use any sprouts with bad spots. Slice a little bit off the bottom of the sprouts. Peel off any loose leaves. Wash the sprouts and pack them into the jar.
  4. Add more water if necessary to completely submerge the sprouts. Use a weight to keep the sprouts below the brine and leave 1-inch of headroom.
  5. Cap with a loose-fitting lid that will allow gas to escape. See notes for more details.
  6. Ferment in a cupboard for at least 2 weeks and up to 6 months (for whole sprouts).


  • I generally like using fido jars for my ferments. However, I don’t have enough fido jars for all my ferments so I often use mason jars and simply don’t tighten the jar ring all the way. You could also use an air-lock or pickle-pipe. Using a good, fermentation-specific lid is more important for longer ferments. So I recommend it if you want to ferment whole Brussels sprouts for longer than a month.
  • Like sauerkraut and other cabbage ferments, fermented Brussels sprouts are not recommended for anyone with hypothyroidism.