Make this brussels sprout sauerkraut, then check out our classic sauerkraut, bubble and squeak, shredded brussels sprouts salad and more Christmas leftovers recipes, as well as more brussels sprouts recipes.

Recipe tip: If you don’t fancy lots of chopping, using the slicer attachment of a food processor will shred the sprouts in no time at all.


  • 750g brussels sprouts, very thinly sliced
  • 2 tsp caraway seeds
  • ground to make 1 tsp whole black peppercorns
  • a thumb-sized piece ginger, shredded
  • 1 tbsp sea salt flakes


  • STEP 1

    Tip the sprouts, caraway seeds, pepper and ginger into a large bowl and sprinkle over the salt. Use clean hands to massage the salt into the sprouts for 10 minutes or until the greens are wilted and have released plenty of liquid.

  • STEP 2

    Take a clean, sterilised 500ml jar and pack in everything from the bowl, pushing down to compress. Pour over the liquid from the bowl, ensuring the sprouts are submerged in the liquid. If not, dissolve 1 tsp of salt in 150ml of water and pour over enough to just cover. Cut out a circle of baking paper to cover the surface, then use something heavy like another jar or bottle to compress the surface.

  • STEP 3

    Leave in a cool dark place for two to three days, tasting it after a few days until nicely funky and sour. Close a lid on top and chill – it’s now ready to eat, and will keep in the fridge for two months.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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