This easy Jamie Oliver Sprout Kraut is a simple and nutritious way to enjoy Brussels sprouts with a tangy, crunchy twist! Perfect for adding a punch of flavor to hot dogs, sandwiches, or even pancakes, this fermented delight is packed with gut-friendly goodness. With just a few basic ingredients, you can make your delicious homemade kraut!
Ingredients Needed
- 500g / 1.1lb Brussels sprouts
- 20g / 0.7oz coarse sea salt
- 500ml / 2 cups water
How To Make Sprout Kraut
- Shred the sprouts: Thinly slice the Brussels sprouts using a sharp knife or mandolin.
- Salt and massage: Toss with 10g / 0.35oz sea salt, then massage for 2–3 minutes. Let sit for 1 hour.
- Make the brine: Dissolve the remaining 10g / 0.35oz salt in the water.
- Pack and cover: Transfer the sprouts into a sterilized 500ml / 2-cup jar and pour over enough brine to fully submerge them.
- Ferment: Seal the jar and leave at room temperature for 2–3 weeks or until crunchy and sour. Move to the fridge after opening.
Recipe Tips
- Slice evenly: Thinly shred the sprouts to ensure they ferment evenly. A mandolin makes this easier, but a sharp knife works too.
- Massage well: Rubbing the sprouts with salt helps break them down and release moisture, speeding up fermentation.
- Keep them submerged: The sprouts must stay fully under the brine to prevent spoilage. Use a weight or press them down daily.
- Be patient: Fermentation takes 2–3 weeks. Taste after 2 weeks, and if you want a stronger tangy flavor, let it ferment longer.
How To Store Leftovers?
Once the Sprout Kraut has finished fermenting, seal the jar tightly and store it in the fridge. It will stay fresh for up to 3 months.
Nutrition Facts
Serving Size: 1 tablespoon (15g)
- Calories: 21
- Total Fat: 0.1g
- Saturated Fat: 0g
- Total Carbohydrate: 4.4g
- Dietary Fiber: 1.9g
- Sugars: 1.1g
- Protein: 1.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Herby Cheese Soda Bread
- Jamie Oliver Kimchi Coleslaw
- Jamie Oliver Tomato And Feta Salad
- Jamie Oliver Runner Bean Chutney
Jamie Oliver Sprout Kraut
Description
This easy Jamie Oliver Sprout Kraut is a simple and nutritious way to enjoy Brussels sprouts with a tangy, crunchy twist! Perfect for adding a punch of flavor to hot dogs, sandwiches, or even pancakes, this fermented delight is packed with gut-friendly goodness. With just a few basic ingredients, you can make your delicious homemade kraut!
Ingredients
Instructions
- Shred the sprouts: Thinly slice the Brussels sprouts using a sharp knife or mandolin.
- Salt and massage: Toss with 10g / 0.35oz sea salt, then massage for 2–3 minutes. Let sit for 1 hour.
- Make the brine: Dissolve the remaining 10g / 0.35oz salt in the water.
- Pack and cover: Transfer the sprouts into a sterilized 500ml / 2-cup jar and pour over enough brine to fully submerge them.
- Ferment: Seal the jar and leave it at room temperature for 2–3 weeks or until crunchy and sour. Move to the fridge after opening.
Notes
- Slice evenly: Thinly shred the sprouts to ensure they ferment evenly. A mandolin makes this easier, but a sharp knife works too.
- Massage well: Rubbing the sprouts with salt helps break them down and release moisture, speeding up fermentation.
- Keep them submerged: The sprouts must stay fully under the brine to prevent spoilage. Use a weight or press them down daily.
- Be patient: Fermentation takes 2–3 weeks. Taste after 2 weeks, and if you want a stronger tangy flavor, let it ferment longer.