How to Make “Brussel Kraut,” Delicious Kraut from Brussels Sprouts

Brussel Kraut is a delicious twist on traditional sauerkraut, made by fermenting Brussels sprouts instead of cabbage. If you love fermented foods, probiotic‑rich recipes, or homemade sauerkraut variations, this Brussel Kraut recipe brings a deeper, sweeter, and more complex flavor than classic cabbage kraut. Brussels sprouts naturally have a nutty, slightly sweet profile. They are also more prone to having horseradish flavor notes compared to cabbage.

For these reasons, it transforms beautifully during fermentation, creating a tangy, savory kraut with incredible depth. Eating it straight up (with the particular seasonings I used in the recipe) created a bold taste that reminded me of a pastrami sandwich, deli mustard and all. (Speaking of deli mustard, you should try my most popular recipe – fermented hot deli mustard!)

Brussels sprouts also offer impressive nutritional advantages over cabbage, making this ferment as healthy as it is flavorful. They contain significantly more vitamin C, vitamin K, vitamin A, folate, and fiber than cabbage, giving them a strong edge in micronutrient density. Whether you’re looking for a gut‑healthy ferment, a nutrient‑dense kraut alternative, or simply a creative way to use Brussels sprouts, Brussel Kraut is a fantastic addition to your fermentation rotation.

This recipe uses a classic sauerkraut flavor profile with caraway, dill, and a hint of cumin, but you can customize it just like any other kraut. If you’re ready to try a new fermented vegetable recipe that’s both familiar and exciting, Brussel Kraut is the perfect place to start.

For a ton more unusual sauerkraut and other ferment recipes, check out my first fermentation cookbook, “Insane in the Brine: The Official Cookbook.”

Yield:

1 quart jar (using 2 lbs. Brussels sprouts; 830 g trimmed)

Equipment:

• Cutting board
• Sharp knife
• Small frying pan
• Mortar & pestle
• Medium mixing bowl
• Pickling funnel (recommended)
• Quart‑size glass jar
• Glass fermentation weight
• Airlock lid or metal lid + band (for daily burping)
• Suggested: digital scale (for determining needed salt in grams)
• Suggested: garlic press

Ingredients:

• 2 lbs. Brussels sprouts (yields 830 g trimmed)
• 21-22 g canning salt
  • (equivalent: 1 Tbsp + ½ tsp additive‑free canning salt or 2.5% to 2.75% salt by net weight of the Brussels )
• 2 cloves garlic, pressed or minced
• 1 tsp caraway seeds
• 1 tsp dill seeds
• ½ tsp cumin seeds

Directions:

1. Prepare the Brussels sprouts: Trim off the ends. Halve each sprout lengthwise, then slice crosswise into thin strips. Transfer all sliced sprouts to a medium mixing bowl.

2. Toast the spices: In a small frying pan over medium‑high heat, toast the caraway, dill, and cumin seeds for 1–2 minutes until fragrant. Avoid burning.

3. Crush the spices: Transfer the toasted seeds to a mortar & pestle and coarsely crush.

4. Combine aromatics: Add the crushed spices and minced garlic to the bowl of sliced Brussels sprouts.

5. Salt and massage: Sprinkle the 21 g salt (or 1 Tbsp + ½ tsp) over the mixture. Vigorously squeeze and massage for 8–10 minutes, until the sprouts release liberal amounts of liquid.

6. Pack the jar: Using a jarring funnel, transfer the mixture into the quart jar. Press down firmly as you go, ensuring the brine rises to cover the sprouts. Fill to the jar’s shoulder.

7. Add the weight: Place a glass fermentation weight on top to keep everything submerged beneath the brine.

8. Seal for fermentation: Apply an airlock lid or use a metal lid and band, burping daily to release pressure.

9. Ferment: Let the Brussel Kraut ferment at room temperature for at least three weeks. You can taste to decide if it’s fermented enough (sour enough) for your likes. You will notice the color lightens and changes during this time.

10. Store: Once fermented to your liking, refrigerate. The glass weight may be removed. The flavor will continue to develop slowly and keep for several months. The kraut can last indefinitely but will noticeably soften after around six months.

Notes: If You Don’t Have Enough Natural Brine

Brussels sprouts release plenty of liquid most of the time, but occasionally a batch can be drier. If, after packing your Brussel Kraut into the jar, the brine doesn’t rise high enough to fully submerge the shredded sprouts, you can top it off with a small amount of supplemental brine.

How to Make a 2.5% Brine (½ cup)

This matches the salt concentration already in the recipe.

• Measure ½ cup water (120 ml).
• Add 3g canning salt.
  • (Kitchen equivalent: a scant ½ tsp canning salt)
• Stir or shake (sealed) until dissolved.

Pour just enough of this brine into the jar to fully submerge the Brussel Kraut and cover the weight. You may not need the full ½ cup — use only what’s necessary.