While in my refrigerator, i noticed something in the back that had been forgotten. It’s ok, we all do it, but I hate throwing things away. It was a container of Brussels sprouts that I had picked up from the local market. With all the bustle of having a family, they had gotten pushed to the back of the shelf and the back of my mind. I had been craving some Kimchi lately and thought to myself, why the heck not?! Kimchi is made from cabbage and what are Brussels sprouts but tiny little cabbages!
Now, it takes a few days to sit and ferment, but that’s what makes kimchi…well, Kimchi!
1 lb Brussels Sprouts
1 qt Hot Water
2 oz Kosher Salt
½ Large Onion (or 1 small onion)
2 Garlic Cloves
2 T Gochugaru (Korean Chili Powder)
1 T Sriracha
1 t Ginger
1 T Soy Sauce
1 t Fennel Seeds
¼ C Rice Wine Vinegar
1 T Fish Sauce
1 pt Hot Water
½ oz Kosher Salt
Combine first amount of salt and hot water. Cut the ends off the Brussels sprouts and cut them in half. Soak them in the saltwater mixture with a plate over them to weigh them down for 4 hours.
Toast your coriander and fennel until it becomes aromatic.
Peel your onion, and add the remaining ingredients except the second amount of water and salt to a food processor and process until smooth.
After 4 hours, strain the Brussels sprouts and rinse twice by covering with water and swishing them around. Transfer the Brussels sprouts to a large mason jar and cover with the puree.
Mix the second amount of salt and water. Spoon as much the brine as you need into the mason jar to cover the Brussels sprouts. Leave one inch of room at the top for the gasses.
Keep out of direct sunlight at room temp. for 5-7 days or until Tangy and releasing bubbles when agitated.
Refrigerate when done and keep them for up to 2 months! Make some beautiful Pho or a bowl of bibimbap with these deliciously healthy veggies. Or just eat them straight!
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