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.