Easy Brussel sprout kimchi

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.