Kimchi Brussels Sprouts


Here, Napa cabbage gets replaced by Brussels sprouts, a much smaller member of the cabbage family, while carrots and radishes also make an appearance.

Ingredients

1 gallon water
1 cup kosher salt
5 lbs. Brussels sprouts, trimmed and halved
3 large carrots, peeled and julienned
10 breakfast radishes, washed and cut into ¼-inch disks
15 garlic cloves
12 oz. ginger root, peeled and cut into 1-inch pieces
1 cup chili paste (such as Sambal brand*)
3 Tbsp. fish sauce
½ cup sugar

Preparation

• To make the brine, place the water and salt in a large pot, and bring it to a boil.

• Place the Brussels sprouts, carrots and radishes in a large bowl. Pour the hot brine over the vegetables, and let sit at room temperature, loosely covered, overnight.

• Drain the vegetables, discarding the brine.

• Next, make the paste: Add the garlic, ginger, chili paste, fish sauce and sugar to a food processor. Blend until smooth.

• Add the paste to the brined vegetables and coat evenly.

• Cover the bowl and leave out at room temperature to ferment for 3 to 5 days.

* Available at Jay International Food Co., 3172 S. Grand Blvd., St. Louis, 314.772.9393