Easy Brussel sprout kimchi

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This topic contains 2 replies, has 2 voices, and was last updated by  chicotela 3 months ago.

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    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
    Bottled water
    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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