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.
This twist on traditional sauerkraut ferments Brussels sprouts in a spicy garlic–dill pickle brine—we love them on a charcuterie board or cheese plate.
Yield: makes about 3 cups
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.