Easy Brussel sprout kimchi

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    • #65946

      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.

    • #65950

      Still a little too fresh but….

    • #100421

      I love this idea cute for packing lunches little bombs of flavor I can not wait to make this I love your book and as soon as I get my gallblader surgery I should be able to eat many things for now. I am happy and content with Porridge and Tofu Soup. I want to thank you so much.

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