Sprout-Kraut Pickle

Sprout-Kraut Pickle
Pickling and fermenting is becoming ever more popular, especially due to its health benefits. We love this seasonal twist on sauerkraut, plus it’s fun and easy to make, and delicious in a sandwich, with a cheese board, or even tossed through pasta! Check out the recipe from Pickled Plates below.
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 6
Sprout-Kraut Pickle


500g sprouts

1 tbsp good quality salt

1 tbsp toasted caraway seeds

1.5 tbsp crushed Kampot Pepper Organic Black Kampot Pepper - £9.95

You'll also need:

1 mason jar

How to make

  1. Slice sprouts finely (using a mandoline if you have one) and wash.
  2. Drain the sprouts and put in a large bowl with the salt. Using your hands, squeeze and scrunch up the sprouts for about 5 -10 minutes, until the salt starts to draw out the sprouts’ natural liquids. The sprouts should be completely soggy and sat in their own juices.
  3. Now add your toasted caraway, crushed juniper and pink peppercorns to the sprouts and mix.
  4. Transfer the sprouts to a mason jar, carefully ensuring you don’t spill any of the liquid. Ideally, the liquid should just cover the sprouts, so really pack them down.
  5. Cut a disc of greaseproof paper and pop on top on the kraut, and push down to help ensure the sprouts are fully submerged in the brine and not coming into contact with the air.
  6. Leave to ferment at room temperature for 1-4 weeks. In summer the heat will accelerate the process, while the process will be slower in winter, so keep on tasting your kraut until you’re happy with the ‘tangyness’, then put in the fridge to stop the process.

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Products used in this recipe

Organic Black Kampot Pepper

  • Icon_pricetage_grey Created with Sketch.


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