Recipe: Maple Chili Brussels Kraut
Like peanut butter and jelly, macaroni and cheese, or iced tea and lemon, maple syrup and brussels sprouts were made to be enjoyed together. One of our all time Thanksgiving side dishes is brussels sprouts roasted with maple syrup. It's a deeply comforting and nostalgic flavor for us, and we wanted to figure out a way to enjoy it more often.
So of course, we turned to our trusty fermentation jar. This kraut takes the best part of maple roasted brussels sprouts, that vegetal sweetness, and lightens & brightens it. Raw brussels sprouts make this kraut even more deliciously crunchy, and a healthy dash of chili flakes pairs beautifully with the deepness of the maple syrup. You end up with a ferment that is at once comforting and familiar, with a brightness that makes it taste new and exciting.
We're not saying it'll replace fan-favorite roasted brussels with maple syrup, but you might find that old standby sitting out of the rotation every once in awhile for this fresh update.
Remove and discard any outer damaged or wilted leaves from the cabbage. Reserve one large leaf. Quarter the cabbage and remove the core. Cut remaining cabbage into thin ribbons.
In a large mixing bowl, combine your shredded cabbage, shredded Brussels sprouts and salt. Massage the salt into your cabbage mixture for 8-10 minutes, cabbage will soften and release liquid. Add maple syrup and chili flakes, toss to combine.
Pack the cabbage mixture into your fermentation jar tightly using your hands and pressing down with your fist.
Trim the reserved cabbage leaf into a circle (you can use the base of your jar or the lid as a guide). Place on top of the packed cabbage and then add the fermentation weight. You want the packed cabbage to be completely submerged when weighted. If liquid levels are low you can top with a brine by dissolving 1 teaspoon salt to 1 cup water.
Let ferment for 4-6 days at room temperature out of direct sunlight. The sugar in the maple syrup causes this kraut to quicker and will be more active then other recipes. Keep an eye on it and make sure that kraut is submerged throughout fermentation. Transfer finished kraut to jars and move to the refrigerator. Kraut will keep refrigerated for at least 2 months.
3/4 head green cabbage
6 cups, Brussels sprouts, shredded
1 1/2 tablespoons kosher salt
2 tablespoons maple syrup
1 teaspoon chili flakes