You can “kimchi” damn near anything of the vegetable sort. Brussels Sprouts aren’t really that far-fetched as a base as they are kinda like little baby cabbages, and as you know cabbage is a pretty traditional kimchi base. There are classic ways of making kimchi that involve rice flour but I typically ignore that step as my results have been great without it. This stuff rocks by the way. Goes great with smoked meat or any rich dish where the funky spicy flavors have something to stand up to and cut through. Thinking of trying some with the smoked turkey I’m doing for Thanksgiving next week. Hope the in-laws can handle it.
- 2 Lbs. Brussels sprouts, stemmed and cut in half long-wise
- 1 small red onion shredded on box shredder
- 2 medium carrots shredded on box shredder
- 2-3 small green onions sliced
- 6 cloves garlic minced
- 1/2 cup Gochugaru (Korean chile flakes)
- 3 Tbs. fish sauce (love me some Red Boat but any will do here)
- 3 Tbs. grated fresh ginger
- 1 Tbs. soy sauce
- 2 tsp anise seeds, toasted, smashed
- 2 Tbs. Sriracha or other garlicy hot sauce
- 122 g sea salt
- 2 quarts of warm water
- 1 quart of distilled water (if you don’t have distilled water, pour a quart of tap water into a large bowl and let sit out for 4 hours to let any chlorine evaporate)
- 2 Quart wide mouth mason jars with rings and tops
- 2 airlock equipped wide mouth jar caps. I use Kraut Kaps (or use cheese cloth and watch for mold)
- large non-reactive bowl
What to do:
- Dissolve 100g of sea salt in 2 quarts of warm water
- Place sprouts in large non reactive bowl and cover with salted water
- use a plate or some other clean weight to keep sprouts under water for 4 hours
- Add all other ingredients (except water and salt) to another large bowl and mix to form a paste
- drain sprouts and let dry for 30 mins
- add to bowl with other ingredients and mix well so that all sprouts are evenly coated
- Pack sprouts and all paste into two clean wide mouth quart mason jars
- Mix 22g of sea salt with 1 quart of distilled water
- Cover sprouts in jars with water
- using a wooden chopstick or some other such poking implement (technical term), push the sprouts around to release any air bubbles.
- Add more salted distilled water to cover leaving about 1″ headroom.
- Seal jars with the Kraut Kaps or cover with cheese cloth and a rubber band.
- Watch the jars over the next week to 2 weeks as they will start bubbling up as the lactobeasties start their thing
- if you use only cheese cloth keep a keen eye on the jars for mold. If you get it, scoop it out.
- Also if using cheesecloth, I’d seal the jars with the mason caps sooner and stick them in the fridge after 4-5 days as long as fermentation has been active
- with an airlock the CO2 produced by fermentation will fill the jars headspace and you should have no mold issues
- Taste after a week, if you are happy with the flavor go ahead and replace the caps with regular mason caps and put in the fridge. The flavor will improve for months. If you want more tart flavor, let it sit out longer.