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Pickled Brussels Sprouts in Naturally Fermented Soy Sauce & Kiwi
![20190414_124036.jpg](https://static.wixstatic.com/media/150891_1bd6e96b86f348db9fcfc7cddd8d80bf~mv2_d_1960_3605_s_2.jpg/v1/crop/x_0,y_799,w_1960,h_2806/fill/w_216,h_309,al_c,q_80,usm_2.00_1.00_0.00,enc_auto/20190414_124036.jpg)
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Ingredients:
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Brussels Sprouts cut in half lengthwise
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Onions diced or sliced in big bite size
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Garlic cut in half
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Red pepper washed and tipped off
Pickling base:
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Naturally fermented soy sauce 100ml
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Water 100ml
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Vinegar 100ml
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1 Bay leaf
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2 ripe kiwi
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3 or 4 fennel seeds
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1 teaspoon peppercorn
Directions:
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Add all the pickling base ingredients into a small sauce pot on high heat.
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Watch the pot because it boils over very quickly in less than 1 min. If it bubbles up you can blow on it to calm it down.
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Turn the heat down to low and let it simmer for 5 min. You can see the kiwi has browned from the soy sauce as well.
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Cool the base.
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Fill up the jar with Brussels sprouts, garlic, onion, and red pepper. Pour in the base.
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Leave it under 6 degrees for 3 to 4 weeks before opening it.