• figchronicles

Brussels Sprout Kimchi

large wide mouth canning jar

2.5 lbs. Brussels sprouts 1 yellow onion 3 Tbs. fresh garlic, crushed 2 bunches of scallions (approximately 6-8) 4 oz. good quality sea salt 3 Tbs. soy sauce 2 Tbs. fish sauce 4 Tbs. clam juice 2 Tbs. coriander seeds, toasted 2 Tbs. fennel seeds, toasted 2 tsp. chili flakes 1 wide mouth canning jar (with lid)

Thinly slice Brussels, yellow onion and scallions; combine in large mixing bowl. Sprinkle salt over chopped vegetables and massage leaves until they begin to soften and release liquid; add enough water to the bowl to cover and place a heavy plate or dish on top in order to fully submerge; allow to stand at room temperature for a minimum of one hour. Transfer slaw to colander and rinse thoroughly under cold water; allow to drain for 20 minutes

Meanwhile, in a small mixing bowl combine garlic, soy, fish sauce, clam juice, coriander seeds, fennels seeds, and chili flakes; whisk thoroughly.

After 20 minutes, gently squeeze any remaining water from chopped vegetables and return them to your large bowl; add seasoning brine; work ingredients together until leaves are completely coated.

Pack the entire contents into the jar; be sure to press kimchi so that it is fully submerged in the brine, with at least one inch of headspace to allow room for fermentation/expansion.

Cover the jar with cheese cloth (secured with a rubber band) and ferment for 3-5 days; check kimchi at least once a day, pressing contents down with the handle of a clean spoon to be sure that they remain well below the liquid line.

When kimchi is actively bubbling and aged to taste, transfer jar to fridge for storage; kimchi may consumed immediately or aged for a week (or more) before use.

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