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1. To a large bowl, add Brussels
sprouts and 1 1/2 tsp salt. Using your
hands, vigorously massage until
softened and about 1/4 cup of liquid is released (10 to 15 minutes). Taste
and add remaining 1/2 tsp salt, if
desired. Cover and set aside.
2. Heat a dry skillet on medium-high. Add cumin, mustard and coriander
seeds; toast, stirring, until they
begin to pop, about 3 to 5 minutes. Transfer spice mixture to a spice
grinder; grind to a fine powder.
3. Add ground spice mixture, orange juice, curry and turmeric to Brussels sprouts, massaging to combine. (TIP: Wearing gloves will prevent turmeric from staining skin.)
4. Transfer Brussels sprouts mixture and juices to a 1-qt wide-mouth glass jar. Using a spoon or your
hand, press mixture down firmly to release liquid and remove any air
pockets, pressing until mixture is completely submerged.
5. Arrange cabbage leaf in jar directly over top of mixture to keep them
submerged in liquid; seal loosely
with lid. Let ferment in a cool
place away from direct sunlight,
opening jar every 24 hours to
release pressure, pressing down on
cabbage as needed to keep mixture
submerged in liquid, and tasting
occasionally until desired tanginess is reached, 7 to 21 days.
6. Discard cabbage leaf, seal tightly and refrigerate for up to 12 months.
- Serving Size 1/4 cup
- Calories 12
- Carbohydrate Content 3 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 198 mg
- Sugar Content 1 g