Brussels Sprout Kimchi
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
40
Spice
36
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
100 g
Kosher Salt1 small
Onion (coarsely chopped)2 tbsps
Sriracha1 tbsp
Ginger (grated peeled)1 tbsp
Soy Sauce2 tsps
Coriander Seed (crushed)2 tsps
Fennel Seed (crushed)Directions:
1
Combine 3
2
5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt
3
Add brussels sprouts and top with a plate to keep brussels sprouts submerged
4
Let sit at room temperature 4 hours; drain
5
Rinse, drain, and place in a large bowl
6
Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth
7
Add to bowl with brussels sprouts and toss
8
Transfer to two 32-ounce canning jars, packing down to eliminate air gaps
9
Combine remaining
10
7 ounce salt and 1 quart warm water in a large bowl, whisking to dissolve salt
11
Add pickling liquid to jars to cover brussels sprouts, leaving at least 1" headspace
12
Cover jars with lids
13
Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days
14
Chill
15
DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen)
16
Keep chilled
17
Combine 3
18
5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt
19
Add brussels sprouts and top with a plate to keep brussels sprouts submerged
20
Let sit at room temperature 4 hours; drain
21
Rinse, drain, and place in a large bowl
22
Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth
23
Add to bowl with brussels sprouts and toss
24
Transfer to two 32-ounce canning jars, packing down to eliminate air gaps
25
Combine remaining
26
7 ounce salt and 1 quart warm water in a large bowl, whisking to dissolve salt
27
Add pickling liquid to jars to cover brussels sprouts, leaving at least 1" headspace
28
Cover jars with lids
29
Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days
30
Chill
31
DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen)
32
Keep chilled