Brussel sprout kimchi edit
Crunchier than cabbage kimchi! Definitely not traditional and pretty customizable. I didn’t include the fermentation time.
Ingredients
- Vegetables
- ~ 450g brussel sprouts
- Can cut in half, quarters, or leave whole
- Note: if leaving whole, then cut leaves but not all the way through the core so the sauce can penetrate (like brad does here)
- 1/2 cup shredded apple or pear
- A few scallions (1 small onion works too)
- ~ 1 cup red cabbage (can omit or use other cabbage)
- ~ 450g brussel sprouts
- Sauce/dressing thing
- 5 cloves garlic
- 1” ginger
- 10 g crushed red pepper flakes
- 5g chilli powder
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1.5% salt by weight
Instructions
- Sauce: add all ingredients to blender and blend
- It doesn’t need to be completely smooth, just mostly incorporated
- Can blend the onion with the sauce if you don’t want whole pieces
- Blending isn’t necessary, but I prefer it1
- Spread the sauce into a bowl with the vegetables and work the sauce into it
- Especially if you keep the brussel sprouts whole, make sure to work into individual layers
- Pack everything into mason jars tightly, leaving some room at the top
- Add enough water to cover
- Let sit (ideally in the sun or a warm ish place) for about a week
- Depends on your personal preference and will take longer if you have bigger brussel sprout pieces
- Make sure to burb (daily or more often depending on how packed the mason jars are)
Notes
- Scale the amount of dressing depending on if you add more or less vegetables
- The amount in the recipe is for ~ 700g of vegetables
- Can be served with bahn mi, bibimbap, fried egg, etc.!
- You can keep it in the fridge for a while (I kept it for two months)
- Adapted from brad!
Enjoy!