A wonderful Brussels Sprouts kimchi recipe that has a korean influence. If you like brussels sprouts and fermented foods, this recipe is for you!
A great fermented recipe that will give you all of the healthy benefits of the live enzymes and bacteria from the fermentation process. Eating raw has never been so good.
The ingredient Gochugaroj can be found in health food stores or korean markets.
The shape and weight of salt crystals varies from brand to brand so this recipe shows the salt by weight and not by measurement. Morton Coarse kosher salt is 7 tbsps=3.5 ounces and 4 1/4 tsps=.7 ounce.
Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve the salt. Add brussels sprouts submerged. Let sit at room temperature for 4 hours, drain. Rinse, drain, and place in a large bowl.
Pulse onion, scallions, garlic, gochugaru, Sriracha, ginger, Nama Shoyu, coriander sees, and fennels seeds in a food processor until smooth. Add to bowl with brussels and toss. Transfer to two 32 ounce canning jars, packing down to eliminate all gaps.
Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisking until salt is dissoved. Add liquid to jars to cover brussels sprouts, leaving at least one inch of headspace. Cover jars with lids. Let sit out of direct sunlight and at room temperature unti kimchi tastes tangy and releases bubbles when stirred (3-5 days). Chill. Can be kept in refrigerator for 2 months. (flavor will deepen).
I share this recipe to help to inspire you to break out and try something new. This is not something you will find when you are out an about. Give it a try and share with a friend.
*This recipe was adapted from Brussels Sprouts Kimchi, Bon Appetit September 2013 issue.
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