Sprout Kraut

  • Serves

    makes about 3 cups


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
  • 14 cup packed dill fronds
  • 2 tbsp. whole black peppercorns
  • 4 cloves garlic, crushed
  • 3 dried chiles de árbol
  • 14 cup kosher salt


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.

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