In article ,
songbird wrote:
brussels sprouts... the plants are huge
and we're not even picking them and eating them
as much as we both like them, it's just been
too much other stuff going on so we've not
gotten around to it. as the plants were extras
from my brother we didn't really know what to
do with them and apparently we still don't.
my Ma was going to chop off the plants and take
the whole stalk back to my brother's place so
he can deal with them or eat them as it would
be a good laugh, but he can't eat that many
either...

Could make a batch of miniature sauerkraut - perhaps whack them in half,
salt, weight, and wait (or mix them in with actual shredded cabbage.)
Don't know for sure, but I finally decided to make some home-made
sauerkraut this year for the heck of it (I don't like most things in the
cabbage family, but I do like sauerkraut, so I think something leaves in
the fermentation that's what I don't like.) Got some test-batches going
in mason-jars, should be done in time to assess if I really want to
scale up when the late-fall cabbages come in (well, none of my own, but
from farms - perhaps next year my own if this turns out OK.)

--
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