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Bon Appétit

Brussels Sprouts Kimchi

4.1

(68)

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This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago.

Recipe information

  • Total Time

    3 days

  • Yield

    Makes 2 quarts

Ingredients

3

.5 ounces plus .7 ounces kosher salt

1½

pounds small brussels sprouts, trimmed, halved

½

small onion, coarsely chopped

2

scallions, sliced

4

garlic cloves

¼

cup gochugaru (coarse Korean red pepper powder)

2

tablespoons fish sauce (such as nam pla or nuoc nam)

2

tablespoons Sriracha

1

tablespoon grated peeled ginger

1

tablespoon soy sauce

2

teaspoons coriander seeds, crushed

2

teaspoons fennel seeds, crushed

Preparation

  1. Instructions

    Step 1

    Combine 3.5 oz. salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.

    Step 2

    Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with brussels sprouts and toss. Transfer mixture to two 32-oz. canning jars, packing down to eliminate air gaps.

    Step 3

    Combine remaining .7 oz. salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1” headspace. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3–5 days. Chill.

    Step 4

    DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Keep chilled.

Nutrition Per Serving

Calories (kcal) 20 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 260
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Reviews (68)

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  • I'm watching my leftover Christmas Brussels ferment on the kitchen side having just added the ginger to the Kilner jar of kimchi I made yesterday. Bubbles already beginning to show, smelling punchy and divine, v excite! I also added a neglected red pepper to my kimchi and used Gochujang paste instead of Gochugaru powder, because I live quite rurally with limited produce on offer at the shops. I also thew in some black onion seeds because I'm FANCY. Cannae wait to see how this tastes in a month or so, keenly anticipating the tang!

    • bethanthorsby

    • the Lake District, England

    • 1/8/2020

  • Looks a bit watery at first. We will see...

    • Mike

    • Bath Maine

    • 5/2/2021