Korean cooking forum topics:
1 pound of brussel sprouts cleaned and quartered
1 tbs canning salt
4 garlic cloves (pressed)
3 green onions (chopped)
1 tsp fish sauce
1 tbs Korean pepper flakes
3 tbs of left over kimchi juice (unpasteurized) optional
Weep the quartered sprouts for 2 hours in the canning salt. Mixing every half hour.
Rinse 3 times and allow to drain in a colander for a few minutes and return to a bowl.
Mix the pepper flakes, pressed garlic, fish sauce and green onion with the brussel sprouts.
Pack tightly into a 1 quart mason jar with a glass fermenting weight and air lock.
Top off with the kimchi juice and just enough water to cover. The kimchi juice acts as a culture starter. Unpasteurized Kraut juice also works. Its totally optional.
Allow to ferment until its smells/tastes good and sour. (2-3 days) Remove air lock and replace with normal lid then refrigerate. You can leave the glass fermenting weight in the jar if you wish.
I normally don’t touch my kimchis until its been in the fridge for at least a week or two unless im adding some to a stirfry.
Still a little too fresh but….
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