Brussels Sprout Kimchi

Ingredients for Brussels Sprout Kimchi

• 100g plus .200g kosher salt

• 675g small brussels sprouts, trimmed, halved

• 1/2 small onion, coarsely chopped

• 2 spring onions, sliced

• 4 spicchi d'aglio

• 40g gochugaru (coarse Korean red pepper powder)

• 2 tablespoons fish sauce (such as nam pla or nuoc nam)

• 2 tablespoons Sriracha

• 1 cucchiaio di zenzero grattugiato e sbucciato

• 1 cucchiaio di salsa di soia

• 2 teaspoons coriander seeds, crushed

• 2 teaspoons fennel seeds, crushed

• Ingredient info: Gochugaru can be found at Korean markets.

Combine 100g salt and 1.9L warm water in a large bowl, whisking to dissolve salt. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.

Pulse onion, spring onions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with brussels sprouts and toss. Transfer to two 900g canning jars, packing down to eliminate air gaps.

Combine remaining .200g salt and 0.9L warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1" headspace. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days. Chill.

DO AHEAD: Kimchi can be made 2 months ahead (flavour will deepen). Keep chilled.

Avvertenza

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