Fermented Brussel Sprouts (Yes KIDS eat them!!)

Since I've gotten back on track with fermenting things again lately, I started wanting to experiment a little, even though I have in the past mostly stuck with a recipe.  For some reason, the idea occured to me that brussel sprouts are kinda like little cabbages, and with proper fermentation, would taste like little round bites of saurkraut heaven.  So I picked up a pound or so of fresh ones and got started.

Fermented Brussel Sprouts

approx 1 lb fresh brussel sprouts, washed and cut in half
1 tbsp. sea salt
1/2 tsp. whey
2 cloves fresh garlic, peeled, and smashed
2 tsp. dried fresh dill
water (preferably filtered)

In a large (quart size) mason jar, add your brussel sprouts, then all other ingredients.  Seal, and label the top with the date. The dating is very important so that when you are tired and can't remember what the heck day you did this anyway, you can figure out how long they have been fermenting.  Leave sitting out on the counter for a week. Open and taste. Be careful when you open the jar as it will fizz a bit like a well shaken soda.  If they aren't sour enough, re-seal and leave out longer. If they are good, stick 'em in the fridge. If you are vegetarian or dairy intolerant, you can skip the whey and up the salt.

Entire prep time for this was about 5 minutes.  The look on my daughter's face when she tried one made it worth about an hour of prep time-- she looked like she'd one the lottery. Noone else is allowed to touch the jar. Guess I'm gonna have to get more brussel sprouts... 'cause anything that makes the kids ask for veggie snacks instead of processed food is a winner in my book.