Brussels sprout kimchi

Based on 6 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
2880
min.
Resting

Ingredients

Servings:-4+
500 g Brussels sprouts
scallions
1½ tbsp salt
800 ml water
3 cloves garlic
10 g ginger
125 g pears
25 g Korean chili flakes
½ tbsp sugar
1 tbsp fish sauce (optional)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 large bowls
  • plate
  • colander
  • food processor
  • disposable gloves
  • glass jar

Nutrition per serving

Cal
89
Protein
5 g
Fat
0 g
Carb
20 g
  • Step 1/3

    Slice scallions lengthwise and then chop into 1 in./3 cm strips. Set aside. Trim the ends and halve Brussels sprouts. Dissolve salt in the water. Submerge the Brussels sprouts in this brine and let sit for approx. 2 – 3 hrs. Add a weight, like a plate, on top so they are completely submerged. (If you have time, you can soak them overnight, too.) Rinse a few times under cold water and drain.
    • scallions
    • 500 g Brussels sprouts
    • 1½ tbsp salt
    • 800 ml water
    • cutting board
    • knife
    • large bowl
    • plate
    • colander

    Slice scallions lengthwise and then chop into 1 in./3 cm strips. Set aside. Trim the ends and halve Brussels sprouts. Dissolve salt in the water. Submerge the Brussels sprouts in this brine and let sit for approx. 2 – 3 hrs. Add a weight, like a plate, on top so they are completely submerged. (If you have time, you can soak them overnight, too.) Rinse a few times under cold water and drain.

  • Step 2/3

    To make the kimchi paste, first peel garlic and ginger. Add to a food processor along with the pear. Blend until smooth, adding a bit of water if needed to loosen the mixture. Then fold in Korean chili flakes (gochugaru), sugar, and fish sauce, if using. Mix until well combined.
    • 3 cloves garlic
    • 10 g ginger
    • 125 g pears
    • 25 g Korean chili flakes
    • ½ tbsp sugar
    • 1 tbsp fish sauce (optional)
    • food processor

    To make the kimchi paste, first peel garlic and ginger. Add to a food processor along with the pear. Blend until smooth, adding a bit of water if needed to loosen the mixture. Then fold in Korean chili flakes (gochugaru), sugar, and fish sauce, if using. Mix until well combined.

  • Step 3/3

    Add drained Brussels sprouts and scallions to a large bowl. Add the kimchi paste. Wearing gloves, use your hands to mix everything together, massaging the paste into the Brussels sprouts. Transfer to a sealable jar or box, press down to compact the mixture and seal. Let it sit at room temperature for 2 – 3 days. Check back daily, and if any liquid has been released, press the Brussels sprouts down to soak in the liquid. When it’s acidic enough for your taste, store in the fridge, where it can last up to months. Enjoy!
    • large bowl
    • disposable gloves
    • glass jar

    Add drained Brussels sprouts and scallions to a large bowl. Add the kimchi paste. Wearing gloves, use your hands to mix everything together, massaging the paste into the Brussels sprouts. Transfer to a sealable jar or box, press down to compact the mixture and seal. Let it sit at room temperature for 2 – 3 days. Check back daily, and if any liquid has been released, press the Brussels sprouts down to soak in the liquid. When it’s acidic enough for your taste, store in the fridge, where it can last up to months. Enjoy!