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.
- 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
- 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.