brussels kimchi

Brussels Sprout Kimchi

Adapted from a recipe from Epicurious

 

  • 3.5 ounces plus .7 ounces kosher salt ( 5 tablespoons and 1 tablespoon)
  • 2 pounds small Brussels sprouts, trimmed, halved
  • 1/2 small onion, coarsely chopped
  • 2 scallions, sliced
  • 4 garlic cloves
  • 1/4 cup coarse Korean red pepper flakes
  • 2 tablespoons fish or oyster sauce
  • 1 tablespoon hot sauce or sriracha
  • ¼ teaspoon ground ginger
  • 1 tablespoon soy sauce
  • 2 teaspoons coriander seeds, crushed
  • 2 teaspoons fennel seeds, crushed

preparation

Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add Brussels sprouts and top with a plate to keep Brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.

Pulse onion, scallions, garlic, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add the ¼ cup of red pepper flakes to the sauce and mix well. Add to bowl with Brussels sprouts and toss. Transfer to two 32-ounce canning jars, packing down to eliminate air gaps.

Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover Brussels sprouts, leaving at least 1" headspace. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days. Chill.

Note: Do not use your wife’s good Tupper Ware bowl; the red pepper flakes will stain it. Use a glass or stainless steel bowl. I have a Tupper Ware bowl I only use for making kimchi and my Cajun smoked crackers. 

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